Vegetarian "meatballs"

fiddled with one of the highly rated real meat recipes and i think this is a pretty good substitute

• Ready In: 35 mins
• Serves: 6
• Yields: 20 meatballs

Ingredients

• 340  g  Yve's veggie ground round (one pkg, about 1.5 cups crumbled)
• 1⁄2-3⁄4 cup  breadcrumbs
• 3  tablespoons vital wheat gluten (gluten flour)
• 1  egg
• 1⁄4 cup parmesan cheese or 1⁄4 cup pre-shredded mozzarella cheese
•  salt and pepper
• 1⁄4 teaspoon dill
• 1⁄4 teaspoon rosemary
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon basil
• 1  garlic clove (large, minced or crushed)
• 1⁄4 cup low fat cottage cheese
• 1⁄3 cup hot water
• 1⁄2 vegetable bouillon cube (i use mckormack's beef flavor)

Directions

1. preheat oven to 350f.
2. mix spices and gluten with dry bread crumbs. separately mix broth cube with hot water.
3. stir together ground round, egg, and cheeses. add the strong broth mix and the bread crumb mix and stir well. let sit for a few moments for liquid to soak into powders.
4. form into 1-2" balls and place on a greased cookie sheet. bake for 25min, turning once during cooking.
5. simmer in your favorite pasta sauce while your spaghetti cooks and serve with cheese and garlic bread.