YIELD 20 meatballs, 4 servings

INGREDIENTS

Mock Meatballs:
2 tablespoons olive oil
2 teaspoons minced garlic
½ cup small diced onion
2 cups textured vegetable protein
¼ cup grated Parmesan cheese
1 tablespoon chopped, fresh basil
2 teaspoons chopped, fresh oregano
1 teaspoon crushed red pepper flakes
1 ½ teaspoons salt
½ teaspoon Worcestershire sauce
½ cup all purpose flour
1 ¾ cup boiling water
Basic Marinara Sauce:
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 teaspoon crushed red pepper flakes
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cansdiced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh basil leaves
2 cups low sodium vegetable stock

PREPARATION:

Mock Meatballs:

  1. Preheat oven to 350°F.
  2. In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
  3. Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
  4. Serve with warm marinara sauce, pasta and grated Parmesan cheese.

Basic Marinara Sauce:

  1. Heat olive oil in large Dutch oven over medium heat. Add garlic, red pepper flakes and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, basil and vegetable stock. Stir to blend and reduce the heat to low and simmer for 1 hour.
This recipe appears in: Beef

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