Spaghetti with Italian “Meatballs”

These little TVP nuggets are so chewy and addicting, you just might want to make a double batch. If you can’t find beef-flavored bouillon, just use what you’ve got. Don’t be tempted to add extra water to the TVP, as it needs to be a little dry for this recipe.

Serves: 6Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6

Ingredients

  • ½ vegetarian beef-flavored bouillon cube
  • ⅔ cup hot water
  • ⅔ cup TVP
  • Egg replacer for 2 eggs
  • ½ medium onion, peeled and minced
  • 2 Tbsp. ketchup
  • ½ tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • ½ tsp. ground sage
  • ½ tsp. salt
  • ½ cup bread crumbs
  • ¾ cup all-purpose flour
  • 2 Tbsp. olive oil
  • 3 cups marinara sauce
  • 1 package (16 oz.) spaghetti, cooked

Directions

  • Dissolve bouillon cube in hot water, and pour over TVP to reconstitute. Allow to sit for 6–7 minutes. Gently press to remove any excess moisture.
  • In a large bowl, combine the TVP, egg replacer, onion, ketchup, garlic powder, basil, parsley, sage, and salt until well mixed.
  • Add bread crumbs and combine well, then add flour, a few tablespoons at a time, mixing well to combine until mixture is sticky and thick.
  • Using lightly floured hands, shape into balls 1½–2 " thick.
  • Heat oil in a large skillet over medium heat. Pan fry “meatballs," rolling them around in the pan to maintain the shape, until golden brown on all sides.
  • Reduce heat to medium low and add marinara sauce, heating thoroughly. Serve over cooked spaghetti.

Recipe Information

Serves: 6

Ingredients

  • ½ vegetarian beef-flavored bouillon cube
  • ⅔ cup hot water
  • ⅔ cup TVP
  • Egg replacer for 2 eggs
  • ½ medium onion, peeled and minced
  • 2 Tbsp. ketchup
  • ½ tsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • ½ tsp. ground sage
  • ½ tsp. salt
  • ½ cup bread crumbs
  • ¾ cup all-purpose flour
  • 2 Tbsp. olive oil
  • 3 cups marinara sauce
  • 1 package (16 oz.) spaghetti, cooked

Directions

  • Dissolve bouillon cube in hot water, and pour over TVP to reconstitute. Allow to sit for 6–7 minutes. Gently press to remove any excess moisture.
  • In a large bowl, combine the TVP, egg replacer, onion, ketchup, garlic powder, basil, parsley, sage, and salt until well mixed.
  • Add bread crumbs and combine well, then add flour, a few tablespoons at a time, mixing well to combine until mixture is sticky and thick.
  • Using lightly floured hands, shape into balls 1½–2 " thick.
  • Heat oil in a large skillet over medium heat. Pan fry “meatballs," rolling them around in the pan to maintain the shape, until golden brown on all sides.
  • Reduce heat to medium low and add marinara sauce, heating thoroughly. Serve over cooked spaghetti.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat12g
Saturated Fat2.5g
Cholesterol0mg
Sodium810mg
Total Carbohydrate94g
Dietary Fiber1g
Sugars14g
Protein20g