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Spaghetti "Meatballs" - GF

So Versatile and Delicious - Will fool any meat-eater! 

Holds together very well in sauce. 

Use in Tomato or Creamy based Sauces


Part A Ingredients:

2 Heap tsp Corn Flour

2 Heap tsp Ground Chia Seeds

2 Cups Soybean pulps

2 Cups Cooked Brown Rice

2 Cup Quick Oats

1.5 Cup Tapioca Flour (or more)

3 tsp Xanthan Gum

1 Large Onion diced

1-2 Cloves Garlic Chopped

¼ Cup Savory Yeast

½ Cup Chopped Nuts (¼ Cup Walnuts: ¼ Cup Almond/Sunflower Seeds)

½ tsp Cracked Pepper (Optional)

1 Tbsp Vegan Chicken flavored salt seasoning

1-2 Tbsp Vegan Beef flavored salt seasoning

2-3 Tbsp Coconut Sugar

1-2 tsp Salt

2-3 Tbsp Tahini Paste

1.5 Tbsp Dark Soy Sauce (for colour)

2 Tbsp oil




  1. Mix Soybean pulp and quick oats together in a large bowl first, then add all other ingredients and mix together well.  You will need to use your hands as the mixture can get pretty tough and sticky. 

  2. Taste a tiny bit and adjust for extra seasoning if required.

  3. Heat a pan on med heat with a few Tbsp of Rice Brand oil

  4. Use an ice-cream scope to scope the mixture into balls and place into the pan and slightly flatten.  

  5. Flip over after 2-3 mins or until it is golden and leave to brown for an extra 2-3mins.

  6. They should be slightly under-done.

  7. Repeat process until you have used up all the mixture.

  8. Transfer to your favorite tomato or marinara sauce and cook for a further 5-7 minutes in the sauce.

  9. Once done, serve over prepared spaghetti or pasta of choice. 



I like to make a double batch of this and have them pan fried at step 7 and either keep them in this state in the fridge for later use or freeze them.  Then just when I am about to serve them, I would pop them into the oven to complete the cooking process for that extra 5-7 mins (if the meat balls are made on that same day) or 10-12mins if frozen and they will be perfect. This way, they will not be over cooked and will not be dry.

Remember once they are done cooking in the oven, transfer them right away to a large bowl and cover to prevent them drying out and they will be moist and chewy!

These meatballs hold together extremely well without breaking apart in vegan sweet fish sauce or any other sauces too.


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