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Italian Meat Balls

Italian Meat Balls

Wonderful Italian Meat Balls made using soy beans and textured soy protein.


1/4 cup tomato sauce
3 tablespoons water
1 teaspoon Worcestershire sauce
2/3 cup dry textured soy protein
1/2 cup chopped mushrooms
1/2 cup chopped onions
1 cup grated zucchini
1 clove garlic, minced
3/4 cup canned soybeans, drained and mashed
3/4 teaspoon oregano
3/4 teaspoon basil
1/4 teaspoon each sage and salt
1/8 teaspoon pepper
3/4 cup dry bread crumbs
1/4 cup rolled oats


Combine the tomato sauce, water, Worcestershire sauce and bring to a boil. Pour over the textured soy protein and set aside until ready to use. Cook the mushrooms, onions, zucchini and garlic in a nonstick pan. Add water if needed to prevent sticking, but cook away any excess liquid. Combine the textured soy protein, cooked vegetables and remaining ingredients in a mixing bowl. Mix together well.

Using 2 Tbs of mixture at a time, form balls and place on a nonstick baking sheet. Bake for 20 minutes at 350 degrees, turning once. (If you don't want to bake, brown the balls in a nonstick skillet over moderate heat.)

Nutrition Information

Recipe makes 8 servings.
Serving size: 2 meat balls
Calories: 138; Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 220mg; Carbohydrates: 18g; Protein: 12g; Fiber: 4g

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