This recipe makes approximately 20 – 1 1/2 inch vegetarian meatballs.

1 c TVP
1 c hot water
1 tblsp Better than Bouillon vegetable base
1 c panko
1/2 c plain breadcrumbs
1 c garbanzo beans ( you will need one can, see recipe for details)
2 tblsp olive oil ( you will need extra for cooking)
2 eggs
4 tblsp finely chopped fresh parsley

Mix vegetable base with hot water. Add TVP and stir. Let sit for 15 minutes or until mixture is soft, stirring every so often to distribute moisture evenly.

Drain and rinse garbanzo beans. Put contents of entire can in food processor and pulse until fine and soft. Add  olive oil and pulse again. Measure out 1 cup for recipe and use the rest for humus or something else.

In a large bowl, mix garbanzo beans, panko, TVP, breadcrumbs, and parsley.
Beat eggs and mix in well.

Form into 1 1/2 inch balls and place on an oiled shallow baking pan. Brush a bit of olive oil on top of non meat balls.

Bake at 425 degrees for 15mins or until just a bit browned on top. Do not overcook.

Serve with your favorite sauce.

This recipe can easily be adapted for specific applications. Add seasonings such as garlic or oregano to taste.  Finely chopped, cooked vegetables such as onions, carrots, or mushrooms would be a nice addition as well. Or perhaps Parmesan and mozzarella cheese with a little marinara dipping sauce.