Best 7 Spaghetti Tofu Meatballs Recipes

VEGAN TOFU MEATBALLS

Steps:

• Preheat oven 350 degrees F. Grease baking sheet or parchment lined baking sheet and set aside. Make breadcrumbs by blending 1-inch pieces of bread in a blender or food processor, scoop breadcrumbs into a large mixing bowl. Stir in walnut, sage, oregano, and basil.
• In a food processor or blender, place tofu, liquid amino's, nutritional yeast flakes, tapioca starch, onion powder, garlic, and sea salt and process.
• Pour blended mixture into the bowl with seasoned breadcrumbs and mix well. Form into balls and bake for 30 minutes turning meatballs after 15 minutes. Transfer tofu meatballs to a serving dish and spoon sweet and sour sauce over the tofu meatballs and serve.
• In a medium saucepan add pineapple juice, tomato sauce, sugar, tapioca starch, onion, garlic and sea salt, whisk.
• Heat sauce over medium-high heat until it comes to a boil. Whisking constantly, reduce heat and simmer until sauce thickens.

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 350.
• Drain tofu well and cut into several large cubes. Put the tofu into food processor with garlic cloves and grind until combined. Put tofu mixture into a bowl and mix with the ricotta, egg, parmesan (if using) and gradually add breadcrumbs until you get a workable consistencey- you may need less or more. Mix thoroughly and add salt (about 1/2 teaspoons or so) and fresh pepper. Form balls out of the mixture (about 1.5 inches) making sure they are held together well and roll in the remaining breadcrumbs (if you need more breadcrumbs just use more).
• Grease a baking sheet and place the tofu balls on the sheet. Bake for 35-45 minutes, until form, carefully turning halfway through.
• Serve as is, with tomato sauce, pesto or my favorite -- over spaghetti.

SPAGHETTI & TOFU " MEATBALLS "

Steps:

• Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes.
• In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce.
• Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables.
• Mix well.
• Form into 1 1/2 inch balls and place on an oiled baking sheet.
• Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside.
• Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.

ITALIAN TOFU MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
• Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
• Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
• Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.

REAL MEATBALLS AND SPAGHETTI

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

SPAGHETTI AND MEATBALLS

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours. , Meanwhile, combine the beef, pork and cracker crumbs; set aside. In another bowl, combine eggs, garlic, Parmesan cheese and oregano; crumble meat mixture over egg mixture and blend well. , Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer or until a thermometer reads 160°. Serve with spaghetti.