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TVP Meetballs

What you need: 

2 cups dry textured soy protein granules
1 3/4 cups veggie broth (or 1 bouillon cube dissolved in water)
1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vital wheat gluten flour
1 tablespoon Tamari or soy sauce
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
oil, as needed for frying

What you do: 

1. Reconstitute textured soy protein granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes.
2. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes. In a skillet, saute the onions and garlic in olive oil until translucent and fragrant, about 5-7 minutes.
3. Remove from heat, and mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle.
4. With your hands, form balls about 1 1/2" in diameter. Use a lot of pressure when forming your balls, tee-hee, you don’t want them to fall apart.
5. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
Source of recipe: This recipe was submitted by Joni Marie Newman, author of Cozy Inside, published by the Newman Press. See http://www.cozyinside.com for more recipes.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
20
Recipe Category: 

SO HOW'D IT GO?

Awesome. :) Thanks for the feedback! I'll post after I try these and let everyone know how it goes.

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I think the oil in the ingredients list is just for frying the onions and garlic; at least I didn't mix it in and they turned out fine.

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I'm glad! Just make sure after you mix it all together..that it seems a little moist..and appears to be sticking together when you make the balls. I suggest making them pretty small so they get done. If you don't want to pan fry them at all..you would probably have to start the oven at a pretty high temp (maybe even broil) to get them browned. Maybe try 450 for a few minutes..and then knock it down to get them done inside. I would also add a lot more spice..and caramelizing the onions is a good idea. I don't know if the oil in the mix is necessary..maybe you could just add more soy sauce..I"m not sure!  : )

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Oooh! Allychristine, you answered my quesiton before I could even ask it! :) I don't have any wheat gluten flour, but I'm going to try these this weekend with just regular flour. Does anyone know if there's a replacement that can be made for the oil or how much I can reduce it to keep the fat low? Also, if I'm going to bake rather than fry does anyone have any baking tips... temp/time?

Can't wait to try this recipe!! :D

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I made a half batch, which made 19 small balls. I squashed them so they looked more like patties and would cook more easily (I just had to flip them). I used high gluten bread flour, mixed herbs, paprika, chilli and cumin. No onion or garlic powder. Instead I cooked the onion and garlic until it was almost caramelised to get more flavour out of it. I also reconstituted the TVP in fake beef stock.
Really good. Could easily eat too many. I served it with a vege filled pasta sauce.

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We liked these pretty well..it was my first time to use soy protein granules. I just used regular flour..and they held together really well. I didn't have any problems with them not staying together. I think they definitely needed more flavor..and I will make them smaller next time so that they will get more done inside. I might brown them and then bake them if I decide to try them again. ; )

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these were awesome...I ate them with some spaghetti sauce on top and I can tell that they would make an awesome meetball sandwich.  I pretty much followed the recipe except I added a few shakes of italian seasoning to give them some more zing.  They held together alright, but I'm sure they'd fall apart if you mixed them in with spaghetti and sauce.  I think next time I might try to grind my TVP up a little bit so the pieces will bind together more.  they were quick and delicious and I can't wait to make them again.

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These are DELICIOUS.  Oh man, more than once I grabbed one out of the fridge to eat cold, by itself.  They're very flavorful.  Several of mine fell apart when I put them in my spaghetti sauce, but wow, upon tasting it I sure DID NOT CARE.  I bet they'd freeze well too.  Mine kept well in the fridge for a week; probably would have kept longer had I not nommed them.

One stupid mistake I made was to put the spices and gluten together in a bowl ahead of time -- which was fine -- but I also put the soy sauce in there.  The soy sauce caused a little ball of gluten to develop that would not easily come apart and distribute nicely into the TVP.  I added a spoonful or two of gluten to compensate.  Not sure if they'd hold together more nicely if I hadn't done this.  This is one of those recipes I plan on using to wow my omni friends and family.

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Awesome!  I made these for the first time last night, and put them in a mushroom stroganoff.  I left out the onion because my dear husband can't stand the things, and substituted three small, grated carrots, which I sauteed with the garlic.  Some of the larger "meatballs" were a little bit crumbly, but that just made them lighter and more delicious.  Tonight, I'm going to make them again with fennel seeds and crushed red pepper, and use them in calzones.

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These are gooooood.  I had them with spaghetti( with homemade roasted garlic, onion sauce).  Everyone loved them.  I made a few changes.  I used a no-beef stock to reconstitute my tvp in rather that vegetable broth.  I had to add almost 1/2 cup of flour to the mixture to get the balls to stick.  Aldo with my first batch I put them in the grease too early and the mushed up. The second time I waited and they stayed in tact I have pictures! Good Recipe!!!

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