Tvp Meatballs

By Chef Joey Z. on January 18, 2008

Photo by Chef Joey Z.

5 Reviews

• • Prep Time: 20 mins

  • Total Time: 40 mins

  • Yield: 36 meatballs

About This Recipe

"I got this recipe from Cooks.com. Personally I think I'd like these meatballs a tad spicier. I used a nut oil instead of canola to fry the onion and garlic. I then used olive oil to fry the meatballs."

Ingredients

• • • 8 ounces by weight of dry textured vegetable protein

    • 1 3/4 cups boiling water

    • 1 small onions, diced

    • 2 tablespoons canola oil

    • 1 teaspoon minced garlic

    • 1/2 teaspoon chili powder

    • 1/2 teaspoon cilantro

    • salt and pepper

    • 1/2 teaspoon dried oregano

    • 1 tablespoon tamari soy sauce

    • 1 tablespoon chopped fresh parsley

    • 1/2 cup whole wheat flour

    • 1 tablespoon oil ( for frying the onion and garlic)

    • 1/4 cup oil ( to fry the meatballs)

Directions

1. Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.

2. Saute the onion and garlic in the 1 tbsp oil. Add spices and mix well.

3. Add to the TVP mixture. Add in the flour.

4. Mold into 1 inch size meatballs. Press them together hard to keep them from crumbling.

5. Fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.

6. Yields about 3 dozen.

7. Bon Appetit!

Nutrition Facts

Serving Size: 1 (667 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 30.6

Calories from Fat 24

79%

Amount Per Serving

% Daily Value

Total Fat 2.7g

4%

Saturated Fat 0.3g

1%

Cholesterol 0.0mg

0%

Sugars 0.1 g

Sodium 29.0mg

1%

Total Carbohydrate 1.4g

0%

Dietary Fiber 0.2g

0%

Sugars 0.1 g

0%

Protein 0.3g

0%

© 2012 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/279954