Tvp Meatballs

READY IN: 40mins
Recipe by Chef Joey Z.

I got this recipe from Personally I think I'd like these meatballs a tad spicier. I used a nut oil instead of canola to fry the onion and garlic. I then used olive oil to fry the meatballs.

Top Review by Phantom2010

I followed the recipe exactly except I used white flour instead of whole wheat. I wish these tasted better but they were pretty bland a bit goopy inside when I ate them on their own. They also had a strange after-taste so after eating one plain I had to stop. They tasted were much improved once they were mixed with pasta sauce. Forming the balls was not at all like described - they were super wet so I had to keep adding more flour. They turned out looking like little patties instead of balls, probably because of amount of water. If I made these again I would use the whole wheat flour to be on the safe side, and I would add more spice to the mixture.

Ingredients Nutrition


  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.
  6. Yields about 3 dozen.
  7. Bon Appetit!

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