These are definitely not an everyday recipe since too much of a good thing is, well, too much. Though there are a few steps (going from pot to oven) the recipe is not difficult, loosely based on simple seitan. Compared with similar products already prepared (in your frozen food aisle), these are super inexpensive and far tastier and of course, you can adjust flavors to your preferences. Plus, this is another recipe that makes fine use of stored food, eliminating trips to the grocery store.
We generally skip the spaghetti and just serve with a spicy tomato sauce (which can be laced with peppers, onions, mushrooms, etc.). We can also imagine a classic hot sub, just like from the deli days. In our 
humble opinion, the final dish begs for garlic bread and a glass of red wine but we’ll leave that to you.
INGREDIENTS:
1 Cup Gluten flour
¼ Cup Nutritional Yeast flakes
¼ Cup Chick pea flour
1 Tsp. Salt
1 Tsp. Garlic Powder
I Tsp. Italian Seasoning
1-2 Tbsp. Dried Minced onion
½ Tsp. Black Pepper, ground
5 Cups Water
1 Tbsp. (3 Tsp.) Bragg Liquid Aminos or Soy Sauce
2 Tsp. Molasses
HOW TO MAKE IT:
Step One: Mix all dried ingredients plus 1 Tsp. of soy or Bragg with 1 cup water until it forms a stiff dough. Add more water by the tablespoon if too dry or more gluten or chickpea flour if too wet.
Step Two: Knead dough 3 minutes or so until the dough is elastic and smooth. Form into balls, about 1 inch in diameter.
Step Three: Bring 4 cups water to boil. Add molasses and 2 Tsp. of Bragg. Reduce heat.
Step Four: Simmer balls for 35 minutes. The balls should be firm and almost fully cooked in the center if you slice them in half. (You can try a test if you are unsure).
Step Five: Transfer cooked balls to a shallow baking dish with 1 inch of simmering broth. Bake at 400 degree oven for 15 minutes, turn and brown the other side for 10-15 minutes.
Store any leftovers in the extra broth.
Enjoy with spicy tomato sauce or if you prefer, a plate of spaghetti!
Makes about 12-15 wheatballs.