Instructions

• Start by bringing the veggie broth to a boil in a saucepan. Once boiling, remove it from heat and stir in the TVP. Let it sit for about 10-15 minutes until the TVP absorbs the broth and rehydrates fully.
• While the TVP is soaking, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent. Then add the minced garlic and cook for another minute, stirring frequently to avoid burning.
• In a large mixing bowl, combine the rehydrated TVP, sautéed onion and garlic, Worcestershire sauce, balsamic vinegar, smoked paprika, basil, oregano, cumin, salt, and black pepper. Mix well until everything is evenly incorporated.
• Sprinkle the rice flour and tapioca starch over the TVP mixture. Use your hands or a spatula to combine it until a cohesive mixture forms. If the mixture feels too wet, add a bit more flour to help bind it together.
• Preheat your oven to 375°F (190°C). With your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place them on a greased baking sheet, ensuring they are spaced out evenly.
• Bake the meatballs in the preheated oven for about 25-30 minutes, or until they are golden brown and firm to the touch. You can flip them halfway through for even cooking.
• Enjoy your TVP meatballs with your favorite sauce or dish, whether it’s spaghetti, subs, or on their own with a side of veggies!