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Thursday, February 2, 2012

Food Storage Recipe - TVP Meatballs

My little one will not eat Spaghetti unless it has meatballs in it. So I had to find a good recipe for making some and I wanted one that used TVP. Something that I have in my food storage. I used a bit more garlic than the recipe calls for.

Tvp Meatballs

8 ounces by weight of dry textured vegetable protein
1 ¾ cups boiling water
1 small onion , diced
2 tablespoons canola oil
1 teaspoon minced garlic
½ teaspoon chili powder
½ teaspoon cilantro
salt and pepper
½ teaspoon dried oregano
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
½ cup whole wheat flour
1 tablespoon oil (for frying the onion and garlic)
¼ 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.

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