Meatballs Recipe

Prepare flax binder

Combine ground flaxseed and 1/4 cup warm water in a small bowl. Stir and set aside for 5–10 minutes until gelatinous; this acts as an egg replacer and moisture binder.

Cook mushrooms

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the finely chopped mushrooms and a pinch of salt. Sauté until they release their liquid and it evaporates and the mushrooms start to brown, about 6–8 minutes. Remove from heat and let cool 5 minutes.

Mix dry and wet components

In a large bowl combine the vital wheat gluten, nutritional yeast, onion powder, smoked paprika, dried oregano, salt, and black pepper. Stir to distribute spices evenly. In a separate bowl whisk together warm vegetable broth, soy sauce, tomato paste, the cooled sautéed mushrooms, minced garlic, melted oil (optional), and the prepared flax gel.

Form the dough

Pour the wet mixture into the dry ingredients. Using a spatula or your hands, mix until a shaggy dough forms, then knead in the bowl for 2–3 minutes until the gluten develops and the mixture becomes elastic and cohesive. If the mixture seems dry, add up to 2 tablespoons more warm broth; if too wet, add up to 2 tablespoons more vital wheat gluten.

Shape the meatballs

Divide the dough into 12 equal pieces (about 1.5–2 inches each). Roll each piece between your hands to form smooth balls, compressing slightly so they hold together. Place shaped meatballs on a plate or tray dusted lightly with gluten or flour to prevent sticking.

Optional steam for chew

For a firmer, chewier texture, arrange meatballs in a single layer on a heatproof plate and steam over simmering water for 15 minutes, covered. Alternatively, skip steaming and proceed to pan-fry for a softer exterior.

Pan-fry the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. If steamed first, lightly brown each meatball for 1–2 minutes per side until golden. If not steamed, fry meatballs, turning frequently, until all sides are browned and the centers are heated through, about 8–10 minutes total.

Simmer in sauce

Pour marinara (about 2 cups) into a wide, shallow pan and bring to a gentle simmer. Add the browned meatballs, spoon some sauce over them, cover, and simmer on low for 10 minutes so flavors meld. If you steamed but didn't brown first, you can simmer directly to finish and incorporate flavor for 12–15 minutes.

Prepare cashews

If you haven't already soaked cashews, boil whole raw cashews in water for 15 minutes then drain. Drain and add the soaked cashews to a high-speed blender.

Blend cheese

To the blender add 1/2 cup water, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and tapioca starch. Blend on high until very smooth, pausing to scrape down sides. If mixture is too thick to blend, add up to 1/4 cup additional warm water in small increments—aim for a thick, pourable paste.

Cook for stretch

Transfer the blended cashew mixture to a small saucepan and cook over medium-low heat, stirring constantly with a whisk or spatula. The tapioca will activate: within 3–6 minutes the mixture will thicken, become glossy, and elastic. Taste and adjust salt or acid as desired. Remove from heat.

Melt over meatballs

Once meatballs are simmered in sauce, spoon or drizzle the warm cashew mozzarella over each meatball. If you want a melted top, briefly place the sauced meatballs with cashew cheese under a broiler for 1–2 minutes (watch carefully) or place the pan on low heat, cover, and let the cheese warm and stretch for 1–2 minutes.

Garnish the finished meatballs with torn fresh basil. Serve hot over pasta, polenta, in a sub roll, or as an appetizer with extra marinara for dipping.