TVP meatballs
- Number of Servings: 36
Ingredients
8 ounces by weight of dry textured vegetable protein1 3/4 cups boiling water1 small onion, diced2 tablespoons canola oil1 teaspoon minced garlic1/2 teaspoon chili powder1/2 teaspoon cilantrosalt and pepper1/2 teaspoon dried oregano1 tablespoon tamari soy sauce1 tablespoon chopped fresh parsley1/2 cup whole grain oat flour1 tablespoon olive oil (for frying the onion and garlic)1/4 cup canola oil (to fry the meatballs)
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.
Serving Size: makes 36 balls
Number of Servings: 36
Recipe submitted by SparkPeople user TATTOOED_MAMA.
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.
Serving Size: makes 36 balls
Number of Servings: 36
Recipe submitted by SparkPeople user TATTOOED_MAMA.
Nutritional Info Amount Per Serving
- Calories: 62.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 27.0 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.8 g
- Protein: 4.4 g
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