Meatballs Italiano
These scrumptious vegan meatballs go great with a big bowl of pasta or on a sub roll smothered in tomato sauce.
2 cups TVP (textured vegetable protein)
1 1/2 cups vegetable broth
1 1/2 stalks of celery, minced
1/2 cup onion, minced
1/2 cup mushrooms, diced (4-5)
1/2 cup breadcrumbs
1 teaspoon oregano
1 tablespoon basil
1 teaspoons garlic powder
2 tablespoons tomato paste
3 tablespoons tahini
1 tablespoon tamari soy sauce
1/3 cup nutritional yeast
2 tablespoons olive oil
Preheat oven to 400 degrees. In a large bowl, combine TVP and broth to rehydrate. Add all other ingredients except nutritional yeast and oil. Stir well to fully combine. Use your hands to roll golf ball-sized balls and press slightly to shape. Put nutritional yeast on a plate or shallow bowl and roll each meatball to cover. Spread olive oil on a baking sheet and arrange meatballs in a single layer. Bake for 30 minutes, turning every 10 minutes or so, until golden brown. If using in a tomato sauce, add to the sauce 5-10 minutes before serving and carefully spoon them onto a plate to serve.
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1.
Shannon | December 14, 2007 at 5:07 pm
Those look so good!
Im definitely going to be trying this recipe.
Good Job!
2.
Josh | December 14, 2007 at 7:51 pm
Thanks Shannon! Let us know how they turn out!
3.
Jen | May 17, 2008 at 12:34 pm
These were very good but I tried to use them in soup and they didn’t hold together as well as I’d have liked. I bet they’d be perfect in pasta sauce though. (I substituted egg for the nutritional yeast and oil and it worked fine.)
4.
Josh | May 17, 2008 at 12:40 pm
jen- we’ve only tried these in a pasta sauce..what kind of soup did you make? i’d love to try and tinker with the recipe to hold up well in a soup.
5.
Reni | October 12, 2008 at 3:57 pm
Thanks for sharing this recipe. For Canadian Thanksgiving tomorrow, I wanted to make some TVP meatballs for myself. (rest of family are Omnis) I googled TVP meatballs and your blog (which is now on my list of those to read!) popped up in the search results with this recipe. These look yummy and I think I have everything except mushrooms and tahini. Not sure what to put in the place of the tahini, but I think I’m going to try Hummus. I’ll let you know how they turn out.
Oh, and I love that these are baked!
6.
KT | November 10, 2008 at 12:46 am
Mmm, MMM!! These were absolutely delicious… I made myself a “meat”ball sub (on cracked wheat bread b/c I don’t have any sub rolls… ha) w/ tons of marinara and an extra sprinkle of nooch.
One of the tastiest dinners I have made in a long time!
I am for sure gonna make these again. The only trouble I had with them was getting them to bind together while rolling. I added a bit more broth and just threw the nutritional yeast into the batch and that seemed to give it a more sticky consistency. Didn’t matter though, because I just smooshed them into my sammich, anyway!
Great recipe, folks! Next up for the rest of my TVP: crabcakes!!
7.
George | December 1, 2008 at 1:21 pm
This will go great with zucchini that has been run thru a mandolin to make a vegan spaghetti.
8.
Amber | December 28, 2008 at 6:27 pm
Hello Josh & Chelsea , I stumbled upon your blog through google, and I will definitely be a return reader.
I am really interested in vegan baking, well in vegan cuisine in general, so I like to experiment allot.
I hope you don’t mind – I used this recipe in one of my posts, giving credit to you two of course.
This is a great recipe. I wanted to share it with my readers.
9.
Rita | February 14, 2009 at 3:23 pm
Hey thanks! Gonna try these with some indian curry spices with coconut milk for my husband. Hope he likes these.