Spaghetti balls

[Guest guest]

Not sure where this recipe originated, but i got it courtesy of the

Greater Dayton (OH) Vegetarian Society in their monthly e-newsletter.

 

SPAGHETTI BALLS (OR BURGERS)

 

Soak 2 c. dry TVP (textured vegetable protein) in 1 3/4c. boiling water

for 10 minutes. Then add:

 

1 small onion (diced) sautéed in 2 T. oil

1/2 tsp. Chili powder

1 tsp. Salt

1/2 tsp. Garlic powder

1/2 tsp. Oregano

pinch of black pepper

1 T. soy sauce

Add 1/2 c white flour and stir until mixed well. Mold this mixture into

balls 1 " in diameter. Press firmly. Fry in oil until crispy.

 

Serve with your favorite spaghetti sauce on noodles.

 

Made this for dinner tonight, but cooked the whole mess in a skillet

until it started getting brown and crispy (too lazy to do meatballs).

added the entire mess to a pound of cooked pasta and a jar of spaghetti

sauce, and got six very generous servings ... dinner tonight and lunch

for a week.

 

definitely don't skip the sautee-ing onion step ... the longer the onion

cooks, the better this tastes. You can bake the balls rather than frying

them, but they're not as crispy, and aren't nearly as flavorful as the

ones fried in oil. the balls freeze pretty well, but mine got a bit

mushy after being thawed and re-heated.

 

~cyd~

 

 

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