If you can get fine textured soy (a.k.a “soy chunks”/“soy meat”) for cheap where you are, it’s easy enough to make balls similar to this.
Soak chunks in hot water for 20-30 minutes (they need to be really soft), squeeze out water with your hands. Add spices to taste, mix in wheat flour and potato starch (I don’t know the exact ratio, but there should be more flour than starch) until it gets to a consistency where you can roll it up into a ball. Deep-fry in some oil. Add tomato sauce and simmer until it thickens. Serve on pasta.
Oh, I forgot to mention once thing: the chunks need to be fine (<5 mm diameter). I usually buy bigger chunks, use them up in other dishes, and at the end there’s a bunch of what I call “soy sand” which I use for these “meatballs”.
If you can get fine textured soy (a.k.a “soy chunks”/“soy meat”) for cheap where you are, it’s easy enough to make balls similar to this.
Soak chunks in hot water for 20-30 minutes (they need to be really soft), squeeze out water with your hands. Add spices to taste, mix in wheat flour and potato starch (I don’t know the exact ratio, but there should be more flour than starch) until it gets to a consistency where you can roll it up into a ball. Deep-fry in some oil. Add tomato sauce and simmer until it thickens. Serve on pasta.
Nice! Yes, that sounds good - I’ll give it a go.
Oh, I forgot to mention once thing: the chunks need to be fine (<5 mm diameter). I usually buy bigger chunks, use them up in other dishes, and at the end there’s a bunch of what I call “soy sand” which I use for these “meatballs”.