1 pound ground seitan (we used West Soy brand), drained
½ cup dry breadcrumbs
½ cup finely grated Parmesan cheese, plus extra for topping
1 large egg
1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon hot red pepper flakes
Salt and ground black pepper
6 tablespoons olive oil
½ cup dry red wine
2 cans (28 ounces each) crushed tomatoes
1 pound spaghetti
Instructions
Heat oven to 350 degrees. Heat a small skillet over medium heat. Add the 3 whole garlic cloves; toast until spotty brown, about 5 minutes. Remove garlic from skillet and add to the workbowl of a food processor, along with seitan, breadcrumbs, cheese, egg, tomato paste, oregano and salt and pepper to taste; process until smooth. Use a heaping 1-tablespoon measure to form mixture into about 18 balls, placing them on a 13- by 9-inch rimmed cookie sheet.
Heat oil over low heat in a large pot; a couple of minutes before frying, increase heat to medium-high. Add wheat balls to hot oil, cooking in batches if necessary to avoid overcrowding and turning only once, until well browned about 5 minutes total. Return to cookie sheet and bake until firm 15 to 20 minutes.