Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Healthier, Lighter Half-Meat Meatballs or Meatloaf Recipe
    Lost? Site Map

    Healthier, Lighter Half-Meat Meatballs or Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    One Happy Woman's Note:

    This is a blend of a vegetarian meatloaf from Vegetarian Times and a regular meatloaf recipe. We like meat. And we're trying to lower our refined carb and fat intake. Not always easy. This makes delicious meatballs. I bake these, and serve in marinara, or for a splurge, in Trader Joe's Alfredo Sauce to which I add a little white wine, over broth-'sauteed' onions, cabbage and shiitake mushrooms. Pretty darned good, lemme tell ya.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    meatballs

    Units: US | Metric

    Directions:

    1. 1
      Reconstitute 1/2 12-ounce package of TSP/TVP according to package directions, in either hot water or with additional hot low-sodium broth.
    2. 2
      Finely chop the celery, onions, scallions, garlic and mushrooms and 'saute' in 1 T oil for a few minutes, then add the broth and stir over medium heat until soft. Let cool.
    3. 3
      Crumble the tofu, add the rest of the ingredients and the cooked vegetables and mix well with your hands. Add a more bread crumbs if needed to bind these; they will be light and will firm up a bit in the oven while they cook.
    4. 4
      Microwave a small amount to taste for seasoning and adjust as needed.
    5. 5
      Form into meatballs and bake on non-stick spray prepared foil until cooked through. I make 1 1/2 inch meatballs, because that's the size my ice cream scooper makes, and I bake them at 350 for about 40 minutes. If you want to make a meatloaf with this, bake it for an hour.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Healthier, Lighter Half-Meat Meatballs or Meatloaf

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.0
     
    Calories from Fat 168
    55%
    Total Fat 18.7 g
    28%
    Saturated Fat 6.2 g
    31%
    Cholesterol 85.8 mg
    28%
    Sodium 538.6 mg
    22%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.6 g
    10%
    Protein 20.5 g
    41%

    The following items or measurements are not included:

    textured vegetable protein

    lemon pepper

    low sodium vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites