Spaghetti and No-Meat Balls

Total Time:
50 min
25 min
25 min

4 servings, about 20 balls

  • For the meatballs:
  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup finely diced onion
  • Pinch sea salt, plus 1/2 teaspoon and more to taste
  • 2 cups thinly sliced mushrooms, about 4 ounces
  • 3 cloves garlic, roughly chopped
  • 1/4 teaspoon red pepper flakes
  • 1 (14-ounce) package extra firm tofu, drained and crumbled
  • 1 large egg
  • 1/4 cup dry bread crumbs
  • 1 tablespoon finely chopped parsley leaves
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • For the sauce:
  • Simple and Quick Tomato Sauce, to serve, recipe follows
  • Spaghetti, to serve
  • Simple and Quick Tomato Sauce:
  • 1 (28-ounce) can organic plum tomatoes with juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • Freshly ground black pepper
  • 1 small clove garlic, peeled and crushed
  • 6 large basil leaves
Watch how to make this recipe.
  • In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes.

  • Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.

  • Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate.

  • In a large skillet over medium heat, warm the remaining 2 tablespoons oil. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side.

  • Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with your favorite pasta.

  • Calories 355; Total Fat 21 g; (Sat Fat 3 g, Mono Fat 14.5 g, Poly Fat 2 g) ; Protein 16.5 g; Carb 27 g; Fiber 5 g; Cholesterol 55 mg; Sodium 1080 mg

  • Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil.

  • Calories 65; Total Fat 0 g; (Sat Fat 0 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 2 g; Carb 13 g; Fiber 3.5 g; Cholesterol 2 mg; Sodium 760 mg

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    This recipe is featured in:

    Healthy Weeknight Dinners