We did a delicious Almond Meatball recipe on this blog a while back, but this eggless version has the same nutty flavor and great cohesive texture. I hope you enjoy it as much as we do! 
Makes about 22 medium meatballs
Ingredients:
- 1 c slivered almonds
- 6 oz firm or extra-firm tofu
- 1 c whole wheat breadcrumbs
- 1 Tbsp nutritional yeast
- 1 Tbsp onion powder
- 1 tsp basil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp powdered sage
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
Directions:
- In a food processor, place the almonds and pulse them until fine.
- Add the tofu, breadcrumbs, nutritional yeast, onion powder, basil, paprika, garlic powder, sage, salt and pepper. Process until the ingredients come together like a thick paste or dough.
- Roll bits of the “dough” in your hands to form one-inch meatballs. (You should get about 22 of them.)
- In a large skillet on a medium-low setting, heat the olive oil. Add the meatballs and brown them on all sides, using a fork to gently and repeatedly turn them in the oil. (This only takes a minute or two per side.)
- Remove meatballs to a bowl and ladle hot pasta sauce over them. They may also be baked or simmered briefly in sauce if desired. Serve hot with bread or pasta.