TVP Meatballs, Perfected! Hell Yeah, Baby!

OK, it's just not like me to use profanity in my posts, but I so totally KICKED FAKE MEATBALL ASS with this recipe that I couldn't suppress the celebratory expletives from bursting out of me.

YES! YES! Little balls of love, give it to me, baby! OMG, I want to take these balls to bed and slurp them lovingly. MAKE THESE NOW. And if, by some odd freak of nature, you do not like them, do me a favour and keep it to yourself. If you think they suck, you will crush my soul.

TVP Meatballs

In a small bowl, mix:

1 cup hot water
1 tsp vegan Worcestershire Sauce
1 ½ Tbsp ketchup
2 Tbsp Soya Sauce
2 Tbsp beefy vegan bouillon
1 tsp onion powder
1tsp garlic powder
½ tsp black pepper
¾ tsp paprika
½ tsp thyme

Then Stir In:
¾ cup TVP crumbles
Allow to sit until cool.

Mix 1 Tbsp ground flax with 3 Tbsp water. Beat with a fork, then lit sit until it begins to gel. Set aside.

Meanwhile, In a Large Bowl, Mix:
2 Tbsp cornmeal
1/2 cup rolled oats
3/4 cup breadcrumbs
2 Tbsp flour
3 Tbsp vital wheat gluten flour

When TVP mixture is cool, stir it into the dry ingredients.
Also add:
Flax and water mixture

Mix well.
Knead dough into a solid ball.

Shape into 32 “meatballs” and fry in oil until brown. Alternately, you can bake on an oiled pan at 375 degrees for 15-20 minutes.

Use as you would any other meatball, like spaghetti or sweet and sour sauce. Do not allow the meatballs to sit in the sauce for an extended period of time; add close to the end of the cooking period, just long enough to heat thoroughly.

And here is a shot of my delicious balls in my Grandma's amazing homemade BBQ sauce over brown rice. Totally made me swoon, not gonna lie.

I've never "copyrighted" anything, and honestly I wouldn't know how. But this recipe is so fab, if I ever find out you stole it and didn't give me credit, I will so figure out where you live and sign you up for weird sexual newsletters and/or incontinence catalogues through the mail. That's a promise.