Unsatisfied with the available vegan meatball options (all frozen), we tried making our own. This recipe uses Field Roast links as the protein basis, with flaxseeds as the binder. The resulting “wheatballs” were tasty and not too much trouble to prepare.
1/4 onion, chopped
2 T olive oil
1 Field Roast Italian sausage link, chopped
1/4 cup Italian bread crumbs
2 T chopped fresh parsley
2 T flaxseed “egg”
Sauté onion in 1 T olive oil for about 3 minutes. Add Field Roast and sauté for additional 3 minutes. In medium bowl, combine cooked mixture with bread crumbs, parsley, flaxseed “egg,” and pepper to taste. (For “egg,” blend 2 T flaxseeds and 1/2 cup water in Vitamix. Refrigerate leftover for another occasion.) Form mixture into balls, about 1 T each. Sauté meatballs in nonstick pan with 1 T olive oil until browned. Simmer in tomato sauce for about 10 minutes (while pasta cooks). (For a pre-made sauce, we recommend Rao’s Marinara.) Top spaghetti with meatballs and a small amount of sauce.