1,001 Low Fat Veg--Mexi-Meatballs

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* Exported from MasterCook *

 

Mexi-Meatballs

 

Recipe By :1,001 Low Fat Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : " Sent " 1,001 Low Fat Veg Recipes

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup textured vegetable protein

1 cup Basic Vegetable Stock -- (see p. 58)

1 egg -- lightly beaten

1/3 cup unseasoned dry breadcrumbs

1/4 cup all-purpose flour

1/4 cup shredded reduced-fat Monterey Jack cheese -- (2 ounces)

1/4 cup finely chopped onion

1 clove garlic -- minced

1 teaspoon dried mint leaves

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

 

1. Combine vegetable protein and stock in medium bowl; let stand until stock is

absorbed, about 20 minutes. Mix in egg and remaining ingredients. Form mixture

into 16 to 20 " meatballs "

 

2. Bake meatballs in a lightly greased baking pan at 350 degrees until firm and

browned, 15 to 20 minutes. Or cook in lightly greased skillet over medium to

medium-low heat until browned, about 10 minutes.

 

 

MC_Busted by Karen C. Greenlee

 

 

 

 

 

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Per Serving (excluding unknown items): 68 Calories; 2g Fat (27.4% calories from

fat); 4g Protein; 8g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 319mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

 

NOTES : Frozen and thawed prebrowned vegetable protein crumbles can be used to

make the " meatballs. " Substitute 2 cups thawed protein crumbles for the

vegetable protein, delete stock, and continue with recipe as above.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0