Source: dLife

A vegetarian Mexican style meatball.

Servings

1 cup vegetarian protein crumbles
1 cup low sodium vegetable broth
1 eggs , lightly beaten
0.33 cup bread crumbs
0.25 cup white whole wheat flour
2 oz Cheese, colby monterey jack , shredded
0.25 cup fresh chopped onion
1 medium garlic cloves , minced
1 tsp spearmint, dried
0.5 tsp oregano leaves
0.5 tsp ground cumin
0.5 tsp salt , to taste (optional)
0.25 tsp ground cayenne (red pepper)

1 In large mixing bowl, soak vegetable protein in broth 20 minutes or until all broth is absorbed.
2 Combine eggs, breadcrumbs, flour, cheese, onion, garlic, mint, oregano, cumin, salt, and pepper with vegetable protein. Shape mixture into 20 balls.
3 Preheat oven to 350°F.
4 Place meatballs on baking sheet. Bake 15 - 20 minutes.