Not six months ago, I shared a delightful discovery: tofu balls, despite their unappealing name, are really good. Like, really, really, really good. So good that when S reminded me of them a couple days ago, I couldn’t get them out of my head and just had to make up a batch last night. As usual, they didn’t disappoint.

Balls!

This time around, I chopped the onion finer than ever, and I definitely noticed that the balls held their form much better than in the past. I also substituted panko for about 1/4 the amount of breadcrumbs and added lots of dried basil, oregano, and garlic powder. We ate them with spaghetti, a locally produced pasta sauce, and a very simple salad. And by “very simple salad” I really mean “romaine lettuce shredded and thrown in a bowl.”  The romaine was a fast-wilting holdout from our most recent CSA share, but it perked up after an ice water bath and a vigorous turn in the salad spinner. The only thing that would’ve improved this meal was some thick, crusty bread, but alas – we had none. No matter; it was still a quick, satisfying weeknight dinner.

What’s your favorite vegan meatball recipe?