Seitan Meatballs with Winter Tomato Sauce

These “meatballs” are perfect with pasta, but they’re also tasty in a sandwich.

These “meatballs” are perfect with pasta, but they’re also tasty in a sandwich.



Winter tomato sauce

  • 1 15-oz. can diced tomatoes
  • 3 Tbs. olive oil
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 2 tsp. dried basil

Seitan meatballs

  • 1 16-oz. pkg. seitan
  • 1/2 cup pecans
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 3 Tbs. olive oil, divided
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 tsp. low-sodium soy sauce
  • 1/8 tsp. dried oregano
  • 1 tsp. egg replacer powder
  • 16 oz. whole-wheat pasta


To make Winter Tomato Sauce:

1. Simmer all ingredients in partially covered saucepan 25 minutes. Season with salt and pepper.

To make Seitan Meatballs:

2. Preheat oven to 400°F. Coat baking sheet with cooking spray. Blend seitan in food processor until crumbly. Add pecans, and pulse until combined.

3. Transfer to bowl. Stir in breadcrumbs, herbs, 1 Tbs. oil, garlic, soy sauce and oregano. Whisk egg replacer with 1/4 cup water until frothy. Fold egg replacer into seitan mixture.

4. Shape mixture into 18 balls. Place on prepared baking sheet, and brush with 1 Tbs. remaining oil. Bake 20 minutes, turning once, or until crusty and lightly browned. Meanwhile, prepare pasta according to package directions. Drain, and divide among serving bowls. Top with sauce and meatballs, and serve.