Spaghetti and "Meatballs"

Author: Recipes_se
No ratings yet
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Bowls, Main Course, Pastas
Cuisine Italian
Servings 6 servings


  • Stove


  • 2/3 cup water
  • 2/3 cup TVP
  • 2 egg replacers
  • 1/2 cup onions minced
  • 2 tbsp ketchup
  • 1/2 tsp garlic powder
  • 1 tsp basil fresh or dried
  • 1 tsp parsley fresh or dried
  • 1/2 tsp sage fresh or dried
  • 1/2 tsp salt
  • 1/2 cup bread crumbs
  • 3/4 cup flour no bleached flour, divided
  • 3 tbsp olive oil extra virgin
  • 3 cups prepared spaghetti sauce
  • 12 oz Tinkyada spaghetti pasta cooked


  • In a small bowl, add water to the TVP to reconstitute and allow to sit for 7 minutes. Drain and gently press to eliminate any extra moisture.
  • In a large bowl, add the TVP, egg replacer, onions, ketchup, and seasonings. Mix well.
  • Add in the bread crumbs, mixing well. Add 2/3 cup of flour a little at a time, stirring until mixture is thick and sticky.
  • Lightly flour your hands and shape into meatballs about 1/2 inches thick.
  • Fry the "meatballs" in the olive oil until browned on all sides.
  • Lower the heat to medium low and stir in spaghetti sauce and heat thoroughly. Serve over cooked Tinkyada spaghetti noodles.

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