Italian No-Meat Balls
Serve these no-meat balls atop spaghetti or in a sub sandwich.
1/4 cup tomato sauce
3 Tbs water
1 tsp Worcestershire sauce
2/3 cup dry TSP
1/2 cup chopped mushrooms
1/2 cup chopped onions
1 cup grated zucchini
1/4 cup rolled oats
1 clove garlic, minced
3/4 cup cooked soybeans, drained & mashed
3/4 tsp each basil & oregano
1/4 tsp each sage & salt
1/8 tsp pepper
3/4 cup dry breadcrumbs
Combine the tomato sauce, water and Worcestershire sauce and bring to a boil. Pour it over the TSP and set aside until ready to use.
Saute 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 TSP, sauteed vegetables and remaining ingredients in a mixing bowl. Mix together well.
Using 2 Tbs of the mixture at a time, form into balls and place them on a nonstick baking sheet. Bake for 20 minutes at 350°, turning once. Alternatively, brown the balls in a nonstick pan over moderate heat.
Yield: 8 servings Serving size: 2 no-meat balls
Per serving: 138 calories, 3 g total fat (0.5 g sat fat), 12 g pro, 18 g carb, 3.9 g fiber, 220 mg sodium, 0 mg cholesterol
Exchanges: 1 carbohydrate, 1 lean meat