1 Video | Photo: Spaghetti and No-Meat Balls Recipe
Ingredients
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
Directions
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.
Nutritional analysis per serving:
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
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
Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil.
Nutritional analysis per serving:
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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By zoie.dura_12776336
NEWPORT BEACH, CA
on June 01, 2010
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This spaghetti recipe is so fresh and easy to make.
A few tips: be sure to use extra firm tofu and use plenty of paper towels to drain the tofu of the majority of moisture. Use plenty of bread crumbs to form balls, add extra flour as well if necessary. I cooked the meatballs for about 15-20 minutes, turning every few minutes for a crispy-brown outside. For the sauce: double all of the ingredients, you'll need it! Save Time: Best to make the sauce the night before. Then, just heat it up in a sauce pan while meatballs finish cooking.
By gbenshah_12691842
Nashville, TN
on March 03, 2010
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We absolutely love this No-Meat Balls recipe. It came out really good.
I really had no problems with moisture of tofu. In fact I used my hands to mix the mixture rather than Food Processor. One thing I might change next time is to deep fry the balls rather than grill them. So that it stays crispier longer time.
But overall it was really delicious. Going to make it again for sure.
By pmerr19_6353775
Decatur, IN
on July 28, 2009
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The previous commenter was the ingredients were very moist, which I will agree with and needed flour or more breadcrumbs to be able to form ball. Other than that, the Non-Meat balls were delicious. i would like to know what I did to make them so moist? Great taste and better for you than meat balls. Paul Fort Wayne Indiana
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