Italian spaghetti balls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tvp |
| 1¾ | cup | Boiling water |
| ½ | cup | Onion; chopped small |
| 2 | tablespoons | Preferred liquid to use to saute onion |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Tamari |
| ½ | cup | Unbleached flour or instant gluten flour |
Directions
Date: Sat, 14 Jan 1995 22:42:42 -0800 From: _ <joeanddi@...> (Dianne) Here's a couple of "meatball" recipes using TVP. I have tried the first recipe and it is really good. I used it in a tomato soup recipe and they stayed together very well. I haven't tried the second recipe, but the book is full of other TVP recipes, so if you want any other TVP recipes, just ask!
Mix TVP with boiling water and let sit for 10 minutes. In a nonstick skillet, saute onion in saute liquid until soft. In a large bowl, mix together cooked onions, TVP and seasonings. Stir in flour. Mix well and shape into 1½-inch balls, pressing firmly. Bake the balls on a cookie sheet in a 350F degree oven until lightly browned. Serve with hot pasta and sauce. Makes: 20 balls.
Recipe taken from: The TVP Cookbook, by Dorothy R. Bates; page-57.
FATFREE DIGEST V96 #112
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .