Reddish soy meatballs

Ingredients (for ~ 16 meatballs / 4 servings):

For the meatballs:

100 g dried soybean paste (TVP)

1 tsp soy sauce or tamari

1 small onion, grated

1 clove garlic, crushed

40 g oat flakes or toast

1 tbsp olive oil

1/2 tsp cumin

1/2 tsp oregano

Salt and pepper

For the sauce:

400 g. crushed tomatoes or 3 grated tomatoes

1 clove of garlic

2 tbsp olive oil

1/2 tsp sugar or molasses

Salt, pepper, a little thyme or basil

Execution instructions:

1. Soak the dried soybean paste in hot water for 10 minutes. Drain well, squeeze out the liquid, and place in a bowl.

   
   

2. Add all the remaining ingredients for the meatballs and mix well.

   
   

3. Form 16 meatballs (~35 g each) and place them on a baking sheet lined with parchment paper.

4. Bake at 200°C for 20–25 minutes or until golden brown.

   
   

5. In the meantime, prepare the sauce: sauté the garlic with the olive oil, add the tomato, sugar, salt and herbs and simmer for 10 minutes.

   
   

6. Add the cooked meatballs to the sauce, stir gently, and let them simmer for another 5–10 minutes.

Performance & Weight:

16 meatballs total

Weight per piece (baked with sauce): ~ 40 g

Nutritional Analysis (per 1 meatball ~ 40 g):