Emeril'S Mock Meatballs

• 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

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.
4. Serve with warm marinara sauce, pasta and grated Parmesan cheese.

olive oil, garlic, onion, textured vegetable protein, parmesan cheese, fresh basil, fresh oregano, red pepper, salt, worcestershire sauce, allpurpose, boiling water

Taken from www.food.com/recipe/emerils-mock-meatballs-381424 (may not work)