Tvp Meatballs
Discover the perfect plant-based twist on a classic favorite with these hearty and flavorful TVP Meatballs! Made from protein-packed textured vegetable protein and infused with savory seasonings like garlic powder, onion powder, and Italian herbs, these meatballs are a satisfying and delicious alternative to traditional meatballs. A flaxseed and water mixture replaces eggs, making this recipe entirely vegan, while breadcrumbs and nutritional yeast add incredible texture and umami-rich depth. These meatballs are pan-fried for a crisp, golden exterior and can be simmered in marinara sauce for added tenderness. Perfect as a high-protein addition to pasta, sandwiches, or a party platter, these TVP Meatballs are quick to prepare, taking just 20 minutes of prep time. Garnish with fresh parsley and serve for a mouthwatering, plant-based comfort food everyone will love!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Vegetable broth
- 1 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Soy sauce
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium-sized mixing bowl, combine the TVP and vegetable broth. Stir to ensure all the TVP is moistened, then let it sit for 10 minutes to hydrate.
While the TVP is hydrating, prepare the flax egg by mixing the ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5 minutes until it thickens.
After the TVP has absorbed the liquid, drain any excess broth if necessary. Add the breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, soy sauce, olive oil, salt, black pepper, and the prepared flax egg to the bowl. Mix well until all the ingredients are evenly combined and the mixture holds together when pressed.
Using your hands, scoop a small amount of the mixture (about 1-2 tablespoons) and roll it into a ball. Repeat with the remaining mixture to create uniformly-sized meatballs.
Heat a non-stick skillet or frying pan over medium heat and add a drizzle of olive oil. Once the pan is hot, add the meatballs, spacing them apart to avoid overcrowding.
Cook the meatballs for 6-8 minutes, turning frequently, until all sides are browned and crisp. You may need to cook them in batches, depending on the size of your pan.
Optional: For a softer texture and extra flavor, transfer the browned meatballs to a simmering marinara or tomato sauce and let them cook for an additional 10 minutes.
Serve the TVP meatballs immediately as a standalone appetizer, over pasta, or in a sandwich. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 4.8 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
