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Italian Meatballs



1. Mix cooled and grated tempeh in a large bowl with oatmeal, nutritional yeast, gluten, onion, garlic, and spices. Add sauces and mush/mix together with your fingers. Add a splash of water if needed.

2. Heat oil in a large frying pan over med-lo heat. Shape tempeh mixture into 36 small balls. Fry in oil for 15 mins, turning regularly, until nicely browned on all sides.

3. Although the meatballs can be used right away, they are even better when simmered in a tomato sauce for an hour or so. Serve over pasta.


Added By: http://vegandad.blogspot.com/2008/10/italian-meatb