Italian TVP Meatballs
This Italian TVP Meatballs recipe is made with textured vegetable protein are ready for spaghetti, a meatball sandwich, or served as a party appetizer! Made with TVP, flavorful seasonings, and great spices these meatballs are perfect for meal prep, batch cooking, or to make ahead.
These easy plant-based meatballs are high in protein, vegan, and are meat and dairy free. Serve these vegan meatballs alongside pressure cooker penne or creamy red pepper pasta and with a slice of oven baked vegan garlic bread.
Ingredients
- 1 cup Textured Vegetable Protein (TVP) TVP
- 1 cup Vegetable Stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasonings oregano, basil, parsley
- 1 teaspoon vegan Worcestershire sauce make sure GF or tamari
- 2 tablespoons nutritional yeast
- 1/4 cup breadcrumbs use gluten free, if needed
- 1/2 teaspoon Sea Salt
Instructions
- In a medium saucepan, bring the vegetable stock to a boil. Add the TVP into the pot, stir, and let sit for 10 minutes while the TVP absorbs the broth.
- In a large bowl, add the TVP and the rest of the ingredients. Knead until they form a dough.
- Form the mixture into small 2 inch meatballs.
- Preheat the oven to 400 degrees Fahrenheit, and cook the meatballs for 20 minutes.
- Add a few tablespoons of olive oil to a skillet fry the meatballs for 7-8 minutes until they brown and begin to crisp.
- Serve over spaghetti with homemade marinara, on a sub sandwich, or use as a cocktail party appetizer!
Nutrition
Calories: 82kcalCarbohydrates: 10gProtein: 9gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 242mgPotassium: 85mgFiber: 4gSugar: 2gVitamin A: 12IUVitamin C: 0.2mgCalcium: 71mgIron: 2mg
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