Tofu Meatballs in Tomato Sauce

 Tofu Meatballs in Tomato Sauce

from Ellen's kitchen, with thanks to Epicurious

Ingredients for meatballs:

•  olive oil, plus more
• 1 14-oz package extra-firm tofu, drained, patted dry
• 1 large egg
• 7 garlic cloves, 3 finely grated, 4 sliced, separated
• 1 cup panko
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 oz finely grated Parmesan, plus more for serving
• salt 
• freshly ground pepper

Ingredients for sauce:

• 2 tbs olive oil
• 1 shallot, halved, thinly sliced
• 2 tbs tomato paste
• 1/12 lbs cherry tomatoes, halved if large
• salt
• freshly ground pepper

Pre-heat:

•  oven to 400, with rack in middle of oven.  Line baking sheet and lightly grease with olive oil.  

For Meatballs:

Place:

• tofu in large mixing bowl.  Squish into coarse meal (consistency of ground meat).  Add egg, 3 grated garlic cloves, panko, 1 tsp oregano, Parmesan, 1 1/2 tsp salt. Mash and mix with hands to combine, breaking up tofu more.

Scoop:

• golf-ball size pieces of tofu mixture and roll between hands; place on prepared baking sheet (about 12-16 total).  Drizzle with oil, then turn to coat.  Bake tofu balls, turning once, until lightly browned and crisp, about 30 minutes.

For Sauce: (obviously, can use premade or difference sauce recipe here)

Heat:

• 2 tbs olive oil in medium Dutch oven over medium-high.  Add shallot and cook, stirring occasionally, until softened about 3 minutes.  Add tomato paste and 1/2 tsp Kosher salt, season generously with freshly ground black pepper.  Cook, stirring often, until tomato paste is darkened in color, about 2 minutes.

Add:

• tomatoes, and 2 cups water.  Cook, stirring occasionally and pressing down on tomatoes with potato masher or wooden spoon to help burst, until sauce is thickened, about 15-20 minutes.  Remove from heat and season with salt and pepper.  Blend is desire smooth sauce.

Combine:

• meatballs with sauce and reduce heat to medium-low.  Bring to bare simmer, stirring occasionally, until meatballs just heated through.  Ladle into shallow bowls and top with more Parmesan.  

Do ahead:

• Can make meatballs 3 months ahead and freeze on rimmed baking sheet until solid, and then transfer to airtight container/bag.  Bake from frozen, adding 5-10 minutes to cook time.