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    You are in: Home / Recipes / Tvp Meatballs Recipe
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    Tvp Meatballs

    Tvp Meatballs. Photo by Chef Joey Z.

    1/1 Photo of Tvp Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef Joey Z.'s Note:

    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.

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    Units: US | Metric


    1. 1
      Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.
    2. 2
      Saute the onion and garlic in the 1 tbsp oil. Add spices and mix well.
    3. 3
      Add to the TVP mixture. Add in the flour.
    4. 4
      Mold into 1 inch size meatballs. Press them together hard to keep them from crumbling.
    5. 5
      Fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.
    6. 6
      Yields about 3 dozen.
    7. 7
      Bon Appetit!

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    Ratings & Reviews:

    • on December 08, 2010


      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.

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    • on June 02, 2011


      I made these last night and was impressed. I did make some changes, but thought it was a good starting out point to customize to your own taste buds. I added more garlic and italian seasonings, next time I'm going to add some fresh basil as well. I used more flour as well as some bread crumbs to hold everything together. When forming the balls they were extremely moist but came out of the oven firm and looking great. I cooked them for a few minutes longer and do recommend flipping the "neatballs" around a few times while they are cooking. Glad I tried these because the ones at the store are so delicious but so expensive, I hope to master this recipe and add them to my once a month cooking.

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    • on December 03, 2008


      These little guys are surprisingly tasty. I had a pkg of tvp I've been wondering what to do with and this fit the bill! I added extra spice based on what Chef Joey mentioned, but it could use even more. I halved the recipe, because DH was in the mood for REAL meatballs. It still made quite a bit. I had to add extra flour and a bit of milk in order to get anything to stick together. It seemed to work out. Tasted great over linguine and homemade marinara.

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    Read All Reviews (9)


    Nutritional Facts for Tvp Meatballs

    Serving Size: 1 (667 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 30.6
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 29.0 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 0.3 g

    The following items or measurements are not included:

    textured vegetable protein

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