Sometimes I’m looking for a little protein boost for the things I make with the veg in my veg box. Here is a vegan meatball recipe my dear friend shared with me that I really love and I make a lot. They are nice as spaghetti and meatballs, meatball sandwiches, Swedish meatballs, or meatballs in any random veg stew or sauce. I’ve dumped them in my Greek potatoes, as seen here. It does require vital wheat gluten, so it isn’t gluten free, and it might be hard for some people to source. What I like about this recipe is that it is a firm, almost spongey meatball that soaks up a lot of sauce, but still manages to have its own wonderful texture (thanks to the chopped nuts) and flavour (thanks to the spices and other umami hits). Here is the link to the original recipe:

Vegan Meatballs Recipe

My friend recommended adding some ground dried mushrooms, which I do as well (about 1/3c). We both add more nutritional yeast and more paprika. I add at least a tsp each of the usual Italian spices (basil, oregano, fennel seeds). I also add a big hit of parsley. If you are allergic to nuts, I think chopped sunflower seeds and/pumpkin seeds would probably work fine as a replacement. This makes loads. Happily the meatballs freeze well as naked balls or in sauce. Be warned, they soak up a lot of sauce.