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Spaghetti and Tofu Meatballs
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Spaghetti and Tofu Meatballs

5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Suitable For 6m+
Iron Rich pasta dish your kids will love!
Metric - US Customary Units

Ingredients

MEATBALLS:

  • 400 g firm tofu
  • 100 g panko breadcrumbs (can sub with oat flour or regular breadcrumbs)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp Italian herbs
  • 20 g nutritional yeast
  • 2 tbsp Worcestershire sauce (omit for under 12 months)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil (split, 1 for cooking)

SAUCE:

  • 1 tbsp olive oil
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 x 800g can of diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Italian herbs
  • 1 tsp smoked paprika
  • salt and pepper (to taste; omit for under 12 months)
  • 200 ml water (reserved from cooking the pasta - to your desired consistency)

PASTA:

  • 350 g pasta (uncooked - cooked according to the packet)

Instructions 

Make the Meatballs

  • Crumble the tofu with your hands until there are no large lumps. You are aiming for a fine, mince like texture.
  • Add the remaining meatball ingredients and mix well. Use your hands to fully combine so the mixture sticks together.
  • Scoop 1 to 2 tablespoons of mixture at a time and roll into balls tightly in your hands (if it's too crumbly add a Tbsp more of tomato paste, if too wet, add a little extra breadcrumbs). You should get approximately 20 to 25 meatballs.
  • Preheat the oven to 180°C / 350°F.
  • Heat 1 tablespoon of olive oil in a frying pan over medium to high heat. Cook the meatballs for around 3 minutes per side, turning until all edges are golden.
  • Transfer the pan to the oven and bake for 15 to 20 minutes to firm them up. (Skip this step if serving to babies under 18 months for a softer texture.)

Make the Sauce

  • In a separate pan, heat the olive oil over medium heat. Cook the onion for 3 to 5 minutes until soft and translucent.
  • Add the garlic and cook for another minute.
  • Pour in the remaining sauce ingredients and stir. Reduce to a gentle simmer.
  • Cover with a lid and let the flavours develop, stirring occasionally.

Cook the Pasta and Assemble

  • Cook your pasta according to packet instructions.
  • Once cooked, transfer the pasta into the sauce. Add a splash of pasta water until it reaches your preferred consistency.
  • Remove the meatballs from the oven and either stir them gently through the sauce or serve on top.

Storage

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

Notes

*If you skip the baking step, these meatballs are safe to serve from 6 months (ensure no large chunks when you crumble the tofu). And cut your pasta to a safe size.