Vegan (and sort of gluten free) Meatballs

​First of all, apologies for my long summer absence. Expect more recipes soon!

I adapted this recipe from a couple of ones that I found through various blogs and cookbooks. Because I can't use wheat breadcrumbs, I have added some other forms of binder here to told these together (the wheat in the mixture forms gluten to make them stick, so GF breadcrumbs don't act the same way).​ I noticed that the smaller crumbles, like Gardein or Boca work better than Beyond Meat cumbles which are a tad larger, but any will do.

​1 package soy/meat-free crumbles (beyond meat, Gardein etc)​
​1/4 cup quinoa flakes +1/4 cup water​
1/2 cup​ GF​ breadcrumbs
1 ​tablespoon nutritional yeast
2 cloves garlic, ​ crushed​
​1 teaspoon onion powder​
1 ​teaspoon basil
1 ​teaspoon oregano
1 ​teaspoon parsley
​1 ​​tablespoon vegan Worcestershire sauce
1/4 cup ketchup
​1 egg worth of egg replacer​
Your favorite tomato sauce and pasta

Pre-heat oven to 350 degrees.

Mash all ingredients together by fork or use your ​clean ​hands to get the mixture well combined. Form into 1″ balls (I use an ice cream scoop to help). Place  on a ​greased non-stick baking pan.

Bake for 25-30 minutes until browned.  ​Remove from the oven when the "meatballs" are nicely browned. Allow them to cool for a few minutes which will also allow them to firm up. Add them to the sauce right before serving to warm and make sure they are well coated with tomato sauce.