Friday, October 10, 2008

Italian Meatballs

I have made and posted various meatballs recipes before (like this one, and this one), but I was reminded just how awesome they were when I made them for tonight's pasta dinner. These babies stick together, have great texture and taste (as long as you're at least partially partial to tempeh), and will hold up when simmered in a sauce.

- 1 pkg tempeh, simmered in water for 10 mins, cooled, and grated
- 1/4 cup instant oatmeal
- 1/4 cup nutritional yeast
- 1/2 cup vital wheat gluten
- 1 onion, grated
- 4 cloves garlic, grated
- 2 tsp ground fennel seed
- 1 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- 1/4 cup finely chopped fresh parsley
- 2 tbsp soy sauce
- 2 tbsp HP sauce/A1 Sauce/BBQ sauce
- 3 tbsp olive oil

1. Mix cooled and grated tempeh in a large bowl with oatmeal, nutritional yeast, gluten, onion, garlic, and spices. Add sauces and mush/mix together with your fingers. Add a splash of water if needed.
2. Heat oil in a large frying pan over med-lo heat. Shape tempeh mixture into 36 small balls. Fry in oil for 15 mins, turning regularly, until nicely browned on all sides.
3. Although the meatballs can be used right away, they are even better when simmered in a tomato sauce for an hour or so. Serve over pasta.