Emeril's Mock Meatballs

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons minced garlic cloves
• 1/2 cup onion, diced
• 2 cups textured vegetable protein
• 1/4 cup fresh parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon worcestershire sauce
• 1/2 cup all-purpose flour
• 1 3/4 cups boiling water

Recipe

• 1 preheat oven to 350°f.
• 2 in a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. in a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the parmesan cheese, basil, oregano, crushed red pepper, salt, worcestershire and all purpose flour; mix well. add the water, bit by bit, until the mixture is damp and can hold its shape.
• 3 shape the meatballs, either using a medium size ice cream scooper or with your hands. meatballs should be about 1 ½ inches. place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
• 4 serve with warm marinara sauce, pasta and grated parmesan cheese.