Meatballs.

I made a slow-cooked tomato sauce to go with these, and they were chewy (gluten flour, WHO KNEW) but also very good.  Recommended.

MEATLESS MEATBALLS

1 Cup Breadcrumbs, coarse
1 Cup  Mushrooms, finely minced, I used crimini
1 Clove Garlic, finely minced (or 1/2 t garlic powder will do in a pinch)
2 Tablespoons Nutritional Yeast Flakes
3/4 Cup Vital Wheat Gluten Flour
3 teaspoons Worcestershire sauce, vegan
1 Tablespoon Tamari or soy sauce
3 Tablespoons finely chopped baby spinach leaves*
1 Vegetable bouillon cube
1/2 Cup Hot Water

Dissolve the bouillon cube in the hot water. Add the worcestershire and tamari and set aside.
In a large bowl, combine the breadcrumbs, mushrooms, garlic, nutritional yeast flakes, and flour.
Pour over the liquid and spinach.
Knead the mixture together to form a firm dough.
Pinch off 1 inch sized pieces to roll into balls.

Either heat the oven to 350ºF (175ºC) or heat a layer of vegetable oil in a large sauté pan over medium high heat.
If baking, line a cookie sheet with parchment paper and evenly distribute the meatballs so they aren’t touching.
Bake for 15 minutes then roll each of the meatballs over to brown the other sides, baking for an additional 15 minutes.

If frying, I liked this version better, add the meatballs to the heated oil to fill the pan, without overcrowding.
Fry the meatballs, moving occasionally to evenly brown them on all sides.
Remove from the pan and allow to drain on a paper towel while you finish up any remaining meatballs.

*Depending on the end dish, you could choose to add additional seasoning such as parsley, thyme, oregano or basil for tomato sauces and rosemary or thyme for brown (mushroom) gravies.