I hated meatballs as a kid. They were essentially meatloaf masquerading in as spheres. I remember them being served on toothpicks at dinner parties and infiltrating my otherwise perfectly good spaghetti. I remember recoiling in horror the first time I saw someone willingly eat a meatball sub.
I couldn’t have thought of something more horrific.
Oh, how times have changed.
The thick, flavourful tomato sauce, the little bites of savoury goodness, soft white bread with a crusty exterior, melty cheese.
I get it now.
And I’m craving it now.
They sure aren’t pretty. But they are definitely a perfect Friday night dinner.
- 8 oz tempeh, simmered in water for 10 mins, cooled, and chopped finely
- ¼ cup (25 g) quick oats
- ¼ cup (15 g) nutritional yeast
- ½ cup (60 g) vital wheat gluten
- 1 onion, grated
- 4 cloves garlic, grated
- 1 TBSP Italian seasoning
- ¼ cup finely chopped fresh parsley
- 2 TBSP soy sauce
- 1 TBSP vegan worcestershire sauce
- 2 TBSP HP sauce (or A1 steak sauce, or BBQ sauce)
- 3 TBSP olive oil
- 2 TBSP olive oil
- 1 onion, peeled and very finely chopped
- 1 garlic clove, peeled and finely chopped
- 120ml dry white wine
- 2 x 400g tins chopped tomatoes
- 1 TBSP tomato paste (puree)
- 100ml water
- 1-2tsp caster sugar (to balance acidity)
- 1 crusty baguette
- Vegan meltable cheese (I used Vegusto No Moo Melty)
- Mix cooled and grated tempeh in a large bowl with oatmeal, nutritional yeast, gluten, onion, garlic, and spices.
- Add soy sauce, worcestershire sauce and HP sauce and mix together with your fingers.
- Heat oil in a large frying pan over med-low heat.
- Shape tempeh mixture into 36 small balls.
- Fry in oil for 15 mins, turning regularly, until nicely browned on all sides.
- Meanwhile, to make tomato sauce, mix finely chopped onion and garlic together in a pot with oil.
- Cook over medium heat until onions are golden, but not burnt.
- Add tomato puree and cook for another minute.
- Add tomatoes, wine, water and 1 tsp of sugar.
- Simmer for 15 minutes.
- Season to taste.
- Add meatballs in tomato sauce and simmer for another hour.
- Sauce should be lovely and thick at this point.
- Place some shredded cheese of your choice on the baguette, top with hot tempeh meatballs and sauce.
- Enjoy and wipe your chin!