Savory Spiced TVP Meatballs
These Savory Spiced TVP Meatballs are a delightful plant-based twist on a classic favorite, packed with flavor and perfect for any occasion. The textured vegetable protein (TVP) serves as a hearty base that absorbs all the aromatic spices and fresh herbs, creating a satisfying dish. The nut oil used for sautéing onion and garlic adds a subtle depth of flavor, while frying the meatballs in olive oil gives them a deliciously crispy exterior. For those who enjoy a bit of heat, feel free to adjust the spice level to your liking—these meatballs are versatile enough to complement a variety of sauces or be served as appetizers. With only a few simple ingredients, you can whip up a batch in under an hour, making it an ideal meal prep option or a quick weeknight dinner.
N/A
Servings
30
Calories
14
Ingredients
Ingredients
Textured Vegetable Protein
8 ounces (dry)
Boiling Water
1 3/4 cups
Onion
1 small (diced)
Nut Oil
2 tablespoons (for sautéing)
Garlic
1 teaspoon (minced)
Chili Powder
1/2 teaspoon
Cilantro
1/2 teaspoon (dried)
Salt
to taste
Pepper
to taste
Dried Oregano
1/2 teaspoon
Tamari Soy Sauce
1 tablespoon
Fresh Parsley
1 tablespoon (chopped)
Whole Wheat Flour
1/2 cup
Olive Oil
1/4 cup (for frying the meatballs)
Instructions
1
In a large bowl, combine the dry textured vegetable protein (TVP) with the boiling water. Let it rehydrate for at least 10 minutes until it’s soft and fluffy.
2
While the TVP is soaking, heat 1 tablespoon of nut oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
3
Stir in the chili powder, cilantro, oregano, salt, and pepper, cooking for another minute to allow the spices to bloom. Remove from heat and let cool slightly.
4
Once the TVP has absorbed the water, add the sautéed onion and garlic mixture, tamari soy sauce, chopped parsley, and whole wheat flour to the bowl. Mix well until all the ingredients are fully combined, ensuring a uniform consistency.
5
Using your hands, mold the mixture into 1-inch meatballs, pressing firmly to prevent crumbling.
6
In a large skillet, heat the remaining 1/4 cup of olive oil over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are crispy and golden brown all over.
7
Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite dipping sauce or as a part of a larger meal.
8
Enjoy your Savory Spiced TVP Meatballs!
Nutrition Information
1g
Fat
3.3g
Carbs
1.8g
Protein
0.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory Spiced TVP Meatballs?
They are a plant-based, vegetarian version of classic meatballs made with textured vegetable protein.
What is the main ingredient in this recipe?
The main ingredient is textured vegetable protein (TVP).
How long does it take to rehydrate the TVP?
The TVP needs to rehydrate in boiling water for at least 10 minutes.
What type of oil is used for sautéing the onion and garlic?
Nut oil is used to sauté the onion and garlic.
What type of oil is used to fry the meatballs?
The meatballs are fried in olive oil to achieve a crispy exterior.
Can I adjust the spiciness of the meatballs?
Yes, you can adjust the chili powder or add extra spices to suit your heat preference.
How long should the meatballs be fried on each side?
They should be fried for about 3-4 minutes per side.
What should the final texture of the meatballs be?
The meatballs should be crispy and golden brown on the outside.
How big should each meatball be?
The mixture should be molded into 1-inch meatballs.
What kind of flour is used as a binder?
Whole wheat flour is used to help the meatballs hold their shape.
Is this recipe suitable for meal prep?
Yes, it is an ideal meal prep option as it can be whipped up in under an hour.
What is the calorie count per serving?
Each serving contains approximately 30 calories.
How much protein is in one serving?
There is 1.8g of protein per serving.
Is there a gluten-free option for this recipe?
Yes, although the recipe calls for whole wheat flour, you can use a gluten-free flour alternative.
What kind of soy sauce is used?
The recipe specifies tamari soy sauce.
What herbs are included in the mixture?
The recipe uses cilantro, oregano, and fresh chopped parsley.
How do I prevent the meatballs from crumbling?
Press the mixture firmly with your hands when molding them into balls.
What is the purpose of blooming the spices?
Cooking the spices for a minute allows them to bloom and release more flavor.
How should the meatballs be served?
Serve them hot with your favorite dipping sauce or as part of a larger meal.
How much TVP is required?
The recipe calls for 8 ounces of dry textured vegetable protein.
How much boiling water is needed for rehydration?
You will need 1 3/4 cups of boiling water.
What size onion should be used?
One small onion, diced, is sufficient for this recipe.
Is garlic included in the recipe?
Yes, 1 teaspoon of minced garlic is used.
How much fat is in a serving?
There is 1g of fat per serving.
What is the carbohydrate content?
Each serving has 3.3g of carbohydrates.
Is there fiber in these meatballs?
Yes, there is approximately 0.3g of fiber per serving.
Should I drain the meatballs after frying?
Yes, transfer them to a plate lined with paper towels to absorb excess oil.
Can I use these as an appetizer?
Yes, they are versatile enough to be served as appetizers.
How much nut oil is needed for sautéing?
Two tablespoons of nut oil are used for sautéing.
What does the TVP provide in this dish?
TVP provides a hearty base that absorbs aromatic spices and fresh herbs.