| 1 | Follow the recipe for ground seitan. |
| 2 | place the ground gluten in a large bowl and add the remaining ingredients. |
| 3 | Mix well. |
| 4 | using your hands, shape the mixture into 1-inch balls. |
| 5 | Place them on a well-oiled cookie sheet and bake at 350 deg for 25 minutes. |
| 6 | Turn the wheatballs over once furing the baking to assure even browning. |
| 7 | serve the wheatballs with a tomato sauce and spaghetti or in a vegetable stew. |
| 8 | Or serve with sweet and sour sauce. |
| 9 | Wheatballs canbe frozen for later use as needed. |
| 10 | Store in an airtight freezer bag or another container that is airtight. |
| 11 | makes 45 balls. |
| 12 | from the files of deeanne |
