Meatless Meatballs in Marinara Sauce Recipe - The New York Times

These “meatballs” use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.

Featured in: The Meat Lover’s Guide To Eating Less Meat. 

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Meatless Meatballs in Marinara Sauce Recipe - The New York Times
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