Spaghetti and Wheatballs
Serves: 6
  • 8 garlic cloves, 3 left whole, 5 minced
  • 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
  1. 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.
  2. 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.
  3. Return pot to medium-high heat and add remaining 2 tablespoons of olive oil and 5 minced garlic cloves; sauté until golden. Add red wine; simmer to reduce by half, about a minute. Add tomatoes and enough water for a sauce that is neither gloppy nor watery; cook to blend flavors, 15 to 20 minutes. Meanwhile, bring a large pot of heavily salted water to boil. Add spaghetti and cook until just tender, drain and return to pot. Add about half the sauce to the pasta; toss to coat. Toss wheat balls with a little sauce to coat. Serve up a portion of spaghetti to each plate; ladle on a little sauce; top with meatballs, sprinkling each portion with extra Parmesan cheese and serve.
Recipe by Three Many Cooks at