Economy Meatballs © 1974

1 cup textured soy protein
1 cup water
1-1/2 pounds regular ground beef
1/2 cup grated onion (or whirl in blender)
3 tablespoons soy sauce
1/4 teaspoon pepper
Ice water


Combine soy protein with water, let stand 5 minutes, then stir. With hands or wooden spoon mix thoroughly with beef, onion, sauce, pepper and enough ice water to make a soft, but manageable mixture. Shape in 1-inch balls. (Mixture will be fairly soft and balls will not be perfect)

Arrange close together in single layer on ungreased shallow baking or jelly-roll pan. Bake on top rack in preheated 375º oven 30 minutes (meatballs will not be very brown). Let cool in liquid that forms. Pack desired number of meatballs in freezer containers. Label and mark date and amount of balls, then freeze. Use within 3 months for best flavor. Makes about 6 dozen. Note Drain pan liquid into freezer container; chill, then remove fat. Freeze liquid to use later with meatballs for sauce or gravy.

Woman's Day • December 1974 • 38th Year • 3rd Issue