Prep 20 mins
Cook 20 mins
I got this recipe from Cooks.com. 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.
- 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 wheat flour
- 1 tablespoon oil (for frying the onion and garlic)
- 1⁄4 cup oil (to fry the meatballs)
- Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.
- Saute the onion and garlic in the 1 tbsp oil. Add spices and mix well.
- Add to the TVP mixture. Add in the flour.
- Mold into 1 inch size meatballs. Press them together hard to keep them from crumbling.
- Fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.
- Yields about 3 dozen.
- Bon Appetit!
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.
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.
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.