Recipe
Main Dish
Italian No-Meat Balls
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. tomato sauce | ||
| 3 tbsp. water | ||
| 1 tsp. Worcestershire sauce | ||
| ⅔ c. dry textured soy protein | ||
| ½ c. chopped mushrooms | ||
| ½ c. chopped onions | ||
| 1 c. grated zucchini | ||
| 1 clove(s) garlic, minced | ||
| ¾ c. cooked soybeans, drained and mashed | ||
| ¾ tsp. basil | ||
| ¾ tsp. oregano | ||
| ¼ tsp. sage | ||
| ¼ tsp. salt | ||
| ⅛ tsp. pepper | ||
| ¾ c. dry breadcrumbs | ||
| ¼ c. rolled oats |
Directions
- Combine tomato sauce, water and Worcestershire sauce in saucepan. Bring to a boil. Pour over textured soy protein and set aside until ready to use.
- Saute mushrooms, onions, zucchini and garlic in a nonstick pan, adding water if needed to prevent sticking. Cook away any excess liquid.
- Combine textured soy protein mixture, sauteed vegetables and remaining ingredients in mixing bowl. Mix together well.
- Using 2 tablespoons of mixture at a time, form into balls. Place balls on nonstick baking sheet.
- Bake for 20 minutes at 350 degrees, turning once. Or brown the balls in a nonstick pan over moderate heat.
Nutrition facts
Servings
138 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 18g
- Protein: 12g
Recipe Source:
Iowa Soybean Promotion Board.