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-> [Dips & Spreads, Spreads & Salsas] -> [Meatball sub Recipe] |
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Meatball sub
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| Artist: |
_ |
| Categories: |
Dips & Spreads, Spreads & Salsas |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | TVP granules | | 1
| cup | Boiling water | | 1/2
| cup | Breadcrumbs | | 1/4
| cup | Wholewheat flour | | 1/2
| tsp | Salt | | 1/4
| tsp | Cayenne | | 1
| tsp | Sage | | 1/2
| tsp | Fennel | | 1
| tsp | Oregano | | 1/2
| tsp | Garlic powder | | 1/2
| tsp | Thyme | | 1
| tsp | Olive oil | | | 4 ea Submarine rolls (individual) | | 1
| cup | Spaghetti sauce, warmed | | 2
| med | Green bell peppers, roasted | | | -- & sliced into strips |
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Procedures:
| 1 | Combine tvp & boiling water & let stand until the water is absorbed, about 5 minutes. | | 2 | Add breadcrumbs, flour, salt, cayenne, sage, fennel, oregano, garlic & thyme. | | 3 | Mix well. | | 4 | form tvp mixture into 12 balls. | | 5 | Rub olive oil on palms & roll each ball in your hands to coat them. | | 6 | Place on lightly oiled cookie sheet & broil until browned, 10 minutes. | | 7 | Place three balls in each roll & top with sauce & peppers. | | 8 | "vegetarian times" december, 1994°From the recipe collection of mark satterly |
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