TVP meatballs
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of TVP meatballs calories by ingredient
Number of Servings: 36
Ingredients
-
8 ounces by weight of dry textured vegetable protein
1 3/4 cups boiling water
1 small onion, 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 grain oat flour
1 tablespoon olive oil (for frying the onion and garlic)
1/4 cup canola oil (to fry the meatballs)
Tips
use additional oat flour for your hands while making the balls, they can be a bit sticky.
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.
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.