I cannot take any credit for the success of the meatless meatballs, other than the taste test. My mostly vegetarian husband is the true genius here. I am happy to report that they are super flavorful and stand up to multiple stirrings in a sauce pan. They were AWESOME in a basic cocktail sauce (chili sauce and grape jelly).
Basic Meatless Meatball Recipe:
3 c. TVP (textured vegetable protein)
1 c. bread crumbs
3/4 c. grated Parmesan cheese
1/2 c. milk
4 c. vegetable broth
2 T. dried oregano
1 T. minced garlic
1 T. kosher salt
2. t. dried basil
black pepper to taste
Preheat oven to 450 degrees. Rehydrate TVP with 3 c. vegetable broth (for at least 10 minutes). Then stir all (but 1 c. vegetable broth) ingredients together.
Shape into cocktail meatball size balls. Place each one on a sprayed cookie sheet so that they are not touching or crowded.
Cover the bottom of the pan with the remaining one cup of vegetable broth. Bake for 25 minutes. Roll balls over and cook for an addition 5.
Add meatballs to cocktail sauce and coat thoroughly.
*They would also be great for spaghetti or meatball subs. And they freeze well for later use.