Emeril'S Mock Meatballs - cooking recipe

Ingredients

2 tablespoons olive oil
2 teaspoons minced garlic cloves
1/2 cup onion, diced
2 cups textured vegetable protein
1/4 cup fresh parmesan cheese, grated
1 tablespoon fresh basil, chopped
2 teaspoons fresh oregano, chopped
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon Worcestershire sauce
1/2 cup all-purpose flour
1 3/4 cups boiling water

Preparation

Preheat oven to 350\u00b0F.
In a small saute pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 1/2 inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a saute pan with a little olive oil, rolling them in the pan in order to keep their shape.
Serve with warm marinara sauce, pasta and grated Parmesan cheese.