Start by bringing 4 cups of veggie broth to a boil. Once boiling, remove it from the heat and add 1+ cup of TVP. Stir well to combine and set aside for about 10 minutes, allowing the TVP to absorb the broth and soften.
In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Next, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
In a large mixing bowl, combine the softened TVP, sautéed onion and garlic, Worcestershire sauce, balsamic vinegar, sweet smoked paprika, dried basil, dried oregano, ground cumin, salt, and black pepper. Mix until well incorporated.
To bind the mixture, add 1 cup of white rice flour and 4 tablespoons of tapioca starch. Mix thoroughly until the mixture holds together. If the mixture feels too wet, add a bit more rice flour until a moldable dough forms.
Preheat your oven to 375°F (190°C). With clean hands, shape the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and firm to the touch.
Serve your TVP meatballs with your favorite sauce, such as a healthy vegan marinara sauce, caramelized carrot sauce, vegan mac and cheese sauce, or a vegan cashew alfredo sauce. Enjoy them on pasta, in a sub, or on their own!
