Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion , chopped
- 1 package (340 g ) Yves "Veggie Ground Round" ground beef substitute
- 3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup
- 2 eggs
- 3 Tbsp breadcrumbs
- ⅛ tsp dried paprika
- Low-sodium soy sauce to taste (optional)
Directions
Preheat oven to 350°F.
Sauté onion; pour off oil and set aside.
In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.
Add all remaining ingredients and mix well.
Grease a large 12 x 18- inch (31 x 45 cm ) baking tray.
Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.
Bake at 350°F for 22 minutes.
Flip meatballs over.
Bake for an additional 9 minutes.