Meatballs with Fruit Sauce


  • 2 c. gluten-free oats
  • 2 c. walnuts
  • 12 – 14 slices of whole wheat bread or 1 c. cooked short-grain brown rice
  • 2 onions
  • 16-oz. package firm water-packed tofu
  • 1 c. water
  • 1 Tbsp. McKay’s chicken-style seasoning
  • 1 Tbsp. vege-sal
  • 1 tsp. basil
  • 1 tsp. sage
  • 1/8 c. Bragg’s liquid aminos or unfermented soy sauce


  1. Preheat oven to 350 degrees F. Blend each of the first four ingredients, one at a time, in food processor. Pour into a large bowl.
  2. Place the tofu, water, and remaining ingredients into the food processor and blend until smooth. Add to ingredients in bowl and mix together.
  3. Using an ice-cream scoop, form into 1-inch balls and place on an oil-sprayed cookie sheet and bake for 25 – 30 minutes, or until golden brown. Remove from oven and place over pasta or cover with your favorite sauce and serve.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.