Spaghetti and meat balls is something I gave up long ago, but I'm always on the lookout for a tasty vegan alternative to the meat ball portion of this old favorite. The "Spaghetti and T-Balls" (page 194) are just the thing! The dish consists of spaghetti and marinara sauce (recipe on same page - see my review on this blog), topped with tiny vegan balls made primarily from tempeh (thus, the "T"-Balls). Gluten flour is used to help bind them together, and they are seasoned nicely with fresh bread crumbs, soy sauce, garlic, parsley, oregano, and nutritional yeast. Everything is ground together in the food processor, then formed into 1 ½" balls. The recipe gives you the option of browning the balls in oil, or baking in the oven. Of course, I opted for the oven baking method, on a cookie sheet lined with parchment paper, so no oil needed. I also omitted the oil in the T-Ball mixture, adding a tablespoon of water instead. The T-Balls came out chewy, tender, and made the perfect topping for a plate of spaghetti. I used the 50-50 whole wheat blend spaghetti, not 100% whole grain, but a nice compromise, and moving in the right direction.