Kay's Meatless Meatballs
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 30.6
- Total Fat: 0.7 g
- Cholesterol: 12.4 mg
- Sodium: 61.2 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
View full nutritional breakdown of Kay's Meatless Meatballs calories by ingredient
Introduction
Add these to soups, pasta sauce, bake with BBQ or Sweet & Sour sauce etc, Add these to soups, pasta sauce, bake with BBQ or Sweet & Sour sauce etc,Number of Servings: 30
Ingredients
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1 cup plus 2 tbsp dry TVP (Textured Vegetable Protein)
1 cup boiling water
1/2 cup bread crumbs
3 tbsp nutritional food yeast
1 tbsp Bisto gravy mix (or just plain corn starch)
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp black pepper
1/2 tsp celery seed
1/4 tsp sage
1/4 tsp thyme
1/4 tsp salt
2 beaten eggs
2 tsp olive oil
Tips
Taste the batter before you roll it to make sure that it's to your taste. You may prefer to add additional salt, or for a little zing, add a tablespoon of tomato paste or a tsp of vinegar when stirring in the eggs.
Directions
1) Rehydrate the TVP by placing it in a bowl with the boiling water. Give it a quick stir and cover for 5 minutes.
2) Combine the bread crumbs, nutritional food yeast, gravy mix/corn starch and spices in a large bowl. Add the re-hydrated TVP and mix well.
3) Mix the eggs into the TVP mixture. Mixture should stick together really well at this point.
4) Roll into balls that are a little smaller than a ping pong ball. It helps to wet your hands a little before handling the dough to keep it from sticking too your hands.
5) Heat oil in a large skillet that has a lid over low heat. Begin to pre-heat oven at this point to 350*F. Place meatballs into skillet, cover and fry for about 7 minutes. Turn the balls and fry for another 7 min.
6) Remove balls from skillet and place onto a baking pan. Bake for 10-15 minutes in the oven until balls are more uniformly browned and starting to "dry". Remove balls immediately from baking sheet when done.
Note that the serving size is for one meatball to make it easier to log the exact number that you eat with a meal.
Serving Size: Makes 30 meatballs
Number of Servings: 30
Recipe submitted by SparkPeople user 13KAY13.
2) Combine the bread crumbs, nutritional food yeast, gravy mix/corn starch and spices in a large bowl. Add the re-hydrated TVP and mix well.
3) Mix the eggs into the TVP mixture. Mixture should stick together really well at this point.
4) Roll into balls that are a little smaller than a ping pong ball. It helps to wet your hands a little before handling the dough to keep it from sticking too your hands.
5) Heat oil in a large skillet that has a lid over low heat. Begin to pre-heat oven at this point to 350*F. Place meatballs into skillet, cover and fry for about 7 minutes. Turn the balls and fry for another 7 min.
6) Remove balls from skillet and place onto a baking pan. Bake for 10-15 minutes in the oven until balls are more uniformly browned and starting to "dry". Remove balls immediately from baking sheet when done.
Note that the serving size is for one meatball to make it easier to log the exact number that you eat with a meal.
Serving Size: Makes 30 meatballs
Number of Servings: 30
Recipe submitted by SparkPeople user 13KAY13.