italian no-meat balls

Categories

Veg02

Yield

1 servings

Serve these no-meat balls atop spaghetti or in a sub sandwich.

Combine the tomato sauce, water and Worcestershire sauce and bring to a boil. Pour it over the TSP and set aside until ready to use.

Saute the mushrooms, onions, zucchini and garlic in a nonstick pan. Add water if needed to prevent sticking, but cook away any excess liquid.

Combine the TSP, sauteed vegetables and remaining ingredients in a mixing bowl. Mix together well.

Using 2 Tbs of the mixture at a time, form into balls and place them on a nonstick baking sheet. Bake for 20 minutes at 350ø, turning once.

Alternatively, brown the balls in a nonstick pan over moderate heat.

Yield: 8 servings Serving size: 2 no-meat balls Per serving: 138 calories, 3 g total fat (½ g sat fat), 12 g pro, 18 g carb, 3.9 g fiber, 220 mg sodium, 0 mg cholesterol. Exchanges: 1 carbohydrate, 1 lean meat

Recipe by: 3/99

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