Name: Albondigas De Soja Soy Meatballs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup textured soy protein (TVP); 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1 large egg, beaten; 1/4 cup vegetable broth; 2 tablespoons olive oil; 1 can diced tomatoes; 1/2 cup vegetable broth; 1/4 teaspoon red pepper flakes

Instructions

Begin by rehydrating the textured soy protein (TVP) according to the package instructions. Once rehydrated, squeeze out any excess liquid.
In a large mixing bowl, combine the rehydrated TVP, breadcrumbs, Parmesan cheese, parsley, chopped onion, minced garlic, smoked paprika, ground cumin, salt, pepper, beaten egg, and vegetable broth. Mix well until all ingredients are evenly incorporated.
Using your hands, shape the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, heat the olive oil over medium heat. Add the soy meatballs in batches, making sure not to overcrowd the pan. Cook until the meatballs are browned on all sides, about 8-10 minutes per batch. Remove from the skillet and set aside.
To make the sauce, using the same skillet, add the diced tomatoes, vegetable broth, red pepper flakes, salt, and pepper. Stir to combine, then bring to a simmer.
Return the soy meatballs to the skillet, nestling them into the sauce. Cover and let simmer for an additional 15-20 minutes, allowing the flavors to meld together and the meatballs to cook through.
Once the sauce has thickened slightly and the meatballs are cooked, remove from heat.
Serve the Albondigas De Soja soy meatballs hot, garnished with additional parsley, alongside crusty bread or over a bed of cooked pasta for a hearty and satisfying meal.

Ingredients

Instructions

Nutrition Facts

You may have missed