TSP Italian Meat Balls

For use with textured soy protein (TSP) or textured vegetable protein (TVP):

* 1/4 cup tomato sauce
* 3 Tbs water
* 1 tsp 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 & mashed
* 3/4 tsp each basil & oregano
* 1/4 tsp each sage & salt
* 1/8 tsp pepper
* 3/4 cup dry bread crumbs
* 1/4 cup rolled oats (or use 1 C breadcrumbs)

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 F, turning once. (If you don’t want to bake, brown the balls in a nonstick skillet over moderate heat.)
Yield: 8 servings. Serving size: 2 meat balls. Per serving: 138 calories, 3 g total fat (05 g sat fat), 12 g protein (7 g soy protein), 18 g carbohydrate, 220 mg sodium, 0 mg cholesterol, 4 g dietary fiber.