Italian Tofuballs

There’s something about having balls in the name of a recipe if you’re mature like me that makes it that much more fun, no? =)

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In all seriousness, I am excited to share this recipe with you guys! It’s an awesome one and I haven’t posted a recipe in a LONG time.

The idea for these came to me because I wanted to do something on the creative side with tofu rather than just baking it, and I remembered how good that tofu ricotta that I made into lasagna was. I wanted to go with that same concept of crumbling it up, and then I realized crumbling it up could work perfectly in an italian meatball type dish, but with tofu instead! These balls are packed with flavor and texture, and are crispy on the outside and soft on the inside. They are absolutely delicious and could work well over pasta, on a sub with sauce and cheese, or just straight up dipped into sauce like I had them for dinner last night!

Italian Tofuballs

 

    • Entire recipe yields 20 pts+, or 1 pt+ per tofuball if you make 20
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Printable recipe here

Ingredients:

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    • 1/2 large onion, diced
    • 3 cloves garlic, minced
    • 1 block tofu, pressed (I use this)
    • 2 slices bread of choice (I used Ezekiel 4:9 Sesame)
    • 1/4 cup parmesan
    • generous handful of parsley, chopped
    • 1/3 cup eggwhites

Directions:

To start, cook the onion and garlic in a pan over medium heat until browned, about 10 minutes.

Onions and Garlic

While that is cooking, toast the bread and then place it in a food processor and process until it becomes breadcrumb consistency.

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Next, add the pressed tofu to a large bowl and crumble with your hands or a fork.

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Then, add in the breadcrumbs, parmesan, parsley, salt, pepper, and garlic and onion mixture.

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Mix to combine before adding your egg whites, and then mix again until uniform consistency.

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Now, turn your oven to 350º and it’s time to get your hands dirty and make the balls! I just formed about a handful into small tofuballs that were about an inch in diameter.

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Place them on a greased baking sheet, or else if you’re like me and your oven isn’t big enough for a baking sheet, two pans will work just fine.

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Now, place them in your preheated oven for 45 minutes, turning half way. They are done when they are crispy and browned on the outside and cooked through!

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I was impressed with how well they held together and how much they look like actual (turkey)meatballs.

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I had 7 of them for dinner for 7 pts+ with a 1/2 cup of sauce for dipping.

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They held up really well to the sauce and it was the perfect compliment to the balls!

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Since everything is mixed through, the middle of them are filled with different flavors and textures and are absolutely delicious!

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Enjoy!

24 Comments on Italian Tofuballs

  1. Hilary
    January 13, 2012 at 8:52 am (5 years ago)

    Yeah I totally thought they were turkey meatballs just by looking at them. I’m trying to eat less wheat, so I think I’d try them with gluten free bread.

    Reply
    • Beth
      January 13, 2012 at 11:40 am (5 years ago)

      Crazy how much they look like turkey isn’t it!? I’m sure these would work great with gluten free bread!

      Reply
  2. Amanda
    January 13, 2012 at 9:23 am (5 years ago)

    Those look amazing. I was going to tweet you last night and ask how those balls taste but thought I better be a mature adult. 🙂

    Reply
    • Beth
      January 13, 2012 at 11:40 am (5 years ago)

      hahaha. the balls tasted GREAT last night. =)

      Reply
  3. Jessamyn
    January 13, 2012 at 10:12 am (5 years ago)

    such a good idea, Beth! I’m already planning to make these ASAP.

    Reply
    • Beth
      January 13, 2012 at 11:40 am (5 years ago)

      Let me know how they turn out!!

      Reply
  4. Michel
    January 13, 2012 at 10:52 am (5 years ago)

    They look great! Thanks for sharing the recipe!

    Reply
    • Beth
      January 13, 2012 at 11:45 am (5 years ago)

      You’re welcome! They’re delicious but also super simple. Win-win!

      Reply
  5. Colleen
    January 13, 2012 at 11:24 am (5 years ago)

    Oh what a fun/yummy looking recipe – thanks for sharing ! I was wondering what brand/type of tofu you use for the point total? I recently discovered Nasoya Lite Firm – http://www.nasoya.com/products/tofu/lite-firm.html – and I think it’s only 5 points+ for the entire block. I wonder how that would affect the points total!! Oh and if you are curious, I buy it at my local Giant or Whole Foods!

    Reply
    • Beth
      January 13, 2012 at 11:46 am (5 years ago)

      I LOVE that kind of tofu! I calculated it at 6pts+ for the whole block though, but maybe I am wrong. The only problem is it’s kind of hard to find (my Whole Foods carries it but that’s it!) and it’s a lot more expensive than the other brands, so I only buy it when it’s on sale. I just used a regular block of extra firm tofu which is 12pts+, so if you used the lite kind instead, the recipe would go down to 14pts+ for the entire thing!!!

      Reply
  6. Amy B @ Second City Randomness
    January 13, 2012 at 11:33 am (5 years ago)

    We’re still at the age where it’s allowed to have a few good ball jokes up our sleeves at all times. Truth. 😉

    Reply
    • Beth
      January 13, 2012 at 11:47 am (5 years ago)

      haha glad you agree!

      Reply
  7. Heather
    January 13, 2012 at 11:56 am (5 years ago)

    Yum, what a great idea!

    Reply
  8. Tina @ Best Body Fitness
    January 13, 2012 at 3:09 pm (5 years ago)

    Those look really good! I loved the tofu nuggets you did before, so bet these will be just as yummy.

    Reply
  9. LoriV.
    January 14, 2012 at 2:38 am (5 years ago)

    Love your nails!! Are they natural with just a french manicure? I have been thinking about getting my nails done. My hands look so plain!

    Reply
  10. Allison
    January 14, 2012 at 8:11 am (5 years ago)

    I’ve never tried tofu [other than in miso soup] but I love turkey meatballs so I think this would be a great way to try it [rather than plain]! P.S. You can never be too old for a ball joke 😛

    Reply
  11. Anna
    January 14, 2012 at 12:36 pm (5 years ago)

    Hi Beth. I am going to try your Ricotta Tofu Lasagna this weekend. What size of a pan did you use? It is hard to tell from the pictures. It almost looks like a loaf pan.
    THanks!

    Reply
  12. Katie for Life
    January 14, 2012 at 5:34 pm (5 years ago)

    I tagged you in Blog Tag! Check out my last post for the details 🙂

    Reply
  13. Nikki
    January 17, 2012 at 2:40 am (5 years ago)

    Your Balls Look GOOD! 😉 LOL I completely get what you mean about having balls in the name, as my two sons are always giggling, at names of things like that!
    Those do look good… I think they may be next week’s meatless Monday! Thanks!

    Reply
  14. joyce
    January 20, 2012 at 5:12 pm (5 years ago)

    where do you get your tofu..

    Reply

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