White bowl of no-meat balls with leaf garnishes on white counter

An All-Around Favorite

These meatballs, featuring nuts and tofu, are quick and easy to make and handy to keep in the freezer. They may be served with a chili-jam sauce, mushroom gravy, or stroganoff. You can eat them with spaghetti, although they shouldn’t be simmered in sauce very long, just enough to heat through. No frying, no grease, and easy cleanup with parchment lining—they bake on one large cookie sheet.

Prep Instructions

  • Yield: 10 (3 meatball) servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Recipe Ingredients

  • 1 cup pecan meal or ground walnuts
  • 1 1/2 cups dry whole wheat bread crumbs
  • 1 1/2 tablespoons flaxseed meal
  • 2 teaspoons parsley flakes, dried
  • 1/2 teaspoon sage
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1 (16 oz.) pkg. extra-firm tofu
  • 1 1/2 cups onion, chopped
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder


  1. Combine nuts, crumbs, and herbs in a mixing bowl.
  2. Combine last 4 ingredients in blender and blend until smooth.
  3. Add blended ingredients to mixing bowl and combine until crumbs are evenly moistened.
  4. Scoop mixture into walnut-sized balls and place on parchment-lined cookie sheet. Lay parchment over them.
  5. Bake at 350°F for 30–40 minutes until browned and firm to the touch. Serve with gravy or sauce of choice.
  6. Baked meatballs may be cooled and frozen for future use. To reheat, cover and heat through, approximately 20 minutes. Serve with hot gravy poured over them.

NOTE: A quick way to make whole wheat bread crumbs is to pulse bread slices in a mini food processor or blender. Spread crumbs on cookie sheet (not too thick) and bake at 275°F until dry. Stir once or twice, being careful not to burn.

Nutritional Data

Calories: 127.08
Fat: 6.50 g
Saturated Fat: 0.63 g
Cholesterol: 0 mg
Sodium: 207.65 mg
Carbohydrates: 12.88 g
Fiber: 2.54 g
Sugars: 1.83 g
Protein: 5.54 g
© AdventHealth