Title: Italian No-Meat Balls
Categories: Veg02
Yield: 1 servings

1/4 c Tomato sauce
3 tb Water
1 ts Worcestershire sauce
2/3 c Dry TSP
1/2 c Chopped mushrooms
1/2 c Chopped onions
1 c Grated zucchini
1/4 c Rolled oats
1 Clove garlic; minced
3/4 c Cooked soybeans; drained &
-mashed
3/4 ts Basil & oregano
1/4 ts Sage & salt
1/8 ts Pepper
3/4 c Dry breadcrumbs

Serve these no-meat balls atop spaghetti or in a sub sandwich.

Combine the tomato sauce, water and Worcestershire sauce and bring to a
boil. Pour it over the TSP and set aside until ready to use.

Saute 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 TSP, sauteed vegetables and remaining ingredients in a mixing
bowl. Mix together well.

Using 2 Tbs of the mixture at a time, form into balls and place them on a
nonstick baking sheet. Bake for 20 minutes at 350ø, turning once.
Alternatively, brown the balls in a nonstick pan over moderate heat.

Yield: 8 servings Serving size: 2 no-meat balls

Per serving: 138 calories, 3 g total fat (0.5 g sat fat), 12 g pro, 18 g
carb, 3.9 g fiber, 220 mg sodium, 0 mg cholesterol. Exchanges: 1
carbohydrate, 1 lean meat

Recipe by: http://soyfoods.com/SimplySoy/ 3/99

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