These Soy Protein Meatballs Are Made With Textured Vegetable Protein (TVP), Also Know As Textured Soy Protein (TSP), Soy Meat, Or Soya Chunks / Soya Granules. This Is A Quick , And Easy High – Protein Meatball Recipe. Meatballs Are Perfectly Juicy, Tender , And Gives The Same Texture Like In Any Other Meatballs. Meatballs Can Be Served With Spaghetti, In Any Meatballs Dishes , And Can Be Added In Various Different Sauces. Takes Only “30 Minutes”(Includes Preparation + Cooking Time) To Prepare In The Instant Pot. Not To Forget, Soy Meal Is A Significant Cheap Source Of Protein, and 100% Vegetarian.
Good To Know About Texture Vegetable Protein
Textured or texturized vegetable protein (TVP) is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats and its 100% vegetarian.
If all your hacks of trying to get your kids to eat healthy have failed, then the Soya Chunks / Soya Granules is the answer. With soya chunks / granules you can make this dish that are both healthy, and tasty. The highest source of protein in TVP is equal to consuming many servings of cooked daal, boiled eggs, and drinking more glasses of cows milk!
I tried so many different ways , methods , and combination of using instant pot – oven – stove top to make this recipe simple and quick, at the same time to give that robust flavor to the meatballs. I failed many batches to get the right texture, and flavor of the meatballs – spaghetti. But today I’m proud to say, that my recipe is the first “Instant Pot Textured Vegetable Protein (TVP) Meatball” Recipe On The INTERNET . Completely baked, and pressure cooked using the Instant Pot.
Soya Chunks Or Soya Granules ?
In this recipe I’ve used soya granules which I bought from Indian Store . Soya granules are also available in amazon , or in any leading grocery store. Bob’s Red Mill brand Textured Soy Protein also works well.
Note – I do not recommend using Textured Soy Protein Powder for this recipe.
Substitute soya chunks for soya granules to make the meatballs. Difference between, using soya granules and soya chunks in this recipe is, If using granules – after soaking in hot water, you do not have to grind it in the food processor to mince it down.
If using Soya Chunks – Soak the chunks in hot boiling water for three minutes, drain the hot water , add cold tap water , rinse chunks using your hands , SQUEEZE THE EXCESS WATER FROM THE CHUNKS USING YOUR HANDS ( make sure to press firmly and remove the water from the chunks ). Then grind it in the mixer / food processor, to break them into smaller pieces ( Only whip , do not over run the mixer, and make it into a paste ). The texture is very important.
What Pasta Sauce To Use ?
I’ve used red pasta sauce with garlic in it, so I skipped adding garlic to the sauce. If using plain pasta sauce , then mince few garlic cloves , and add them with other dry ingredients while pressure cooking. You could also adjust the spice levels by increasing the chilli flakes and pepper power quantity , or finely mince fresh chilies and add.
Baking The Meatballs In Regular Oven
Baking the meatballs before adding it to the sauce is important, to hold its shape. (If you add the meatballs directly to the sauce and pressure cook it, balls will dissolve in the sauce , and will not hold its shape).
In this recipe , I’ve baked the meatballs in the Instant Pot itself . But if you do not have this feature on your Instant Pot , then bake in your regular oven. Pre heat the oven to 350 F / 180 C , and bake the meatballs for FIVE MINUTES. Then layer it in the sauce for pressure cooking as given below in the recipe instructions.
How to Double This Recipe?
Simply adjust/ increase the servings on the below recipe card to 8 , the ingredients quantity will also be doubled. Or adjust to your preferred servings. Make sure to add the exact amount of water and pasta sauce to cook the spaghetti.
Storing And Reheating Instructions
Refrigerate any leftovers immediately in an airtight container. When reheating , place the required amount of pasta on the plate, and drizzle some olive oil, mix once before heating it in the microwave ( it prevents the meatballs from getting dry) . Heat covered in the microwave on high for a minute or more depending upon the quantity.
I usually make some extra, and refrigerate some pasta for the next day lunchbox for kids , and it is an easy grab N go lunch for busy workdays too.
Other Recipe using Textured Vegetable Protein (TVP) / Soya chunks / Soy Protein
Recipe Yields 10 Medium Size Meatballs
Step By Step Pictures How To Make The Spaghetti And Soy Protein Meatballs
Measure , and keep ingredients ready for making soya meatballs – Soya granules , Italian seasoning , pepper powder, salt, egg (lightly whisk the egg ), garlic cloves minced, parmesan cheese grated , oats flour ( I used instant / quick oats and grind into fine powder).
Other ingredients for the spaghetti and sauce – thin spaghetti (break into two equal half), pasta sauce, water ( measure the exact amount ), parmesan cheese grated , olive oil , chilli flakes, pepper powder, and salt. I used Instant Pot Duo Evo Plus 8 Qtrs for baking , and pressure cooking.
Preparing the soya granules – soak the soya granules in the hot boiling water for THREE minutes , drain the hot water , add cold tap water , rinse using your hands , SQUEEZE THE EXCESS WATER FROM THE GRANULES USING YOUR HANDS ( make sure to press firmly and remove the water from granules , else it will not combine to form the ball shape). If using Soya Chunks instead of granules ( refer the notes below).
Making The Soya Meatballs
Add the eggs in a bowl and whisk lightly , then add Italian seasoning , pepper power , salt and minced garlic to the egg and mix well.
Add the soya granules , oats flour, parmesan cheese to the egg mixture, and mix well using your hands. Once all the ingredients are combined , use your hands , scoop a small portion of mixture , and make a medium size ball ( press firmly and make the balls). Repeat the same to make the remaining balls ( you will get TEN medium size MEATBALLS).
Bake The Meatballs In The Instant Pot
I used Instant Pot Duo Evo Plus 8 Qtrs for baking. Use a oven safe pan , line the pan with foil sheet , arrange the prepared meatballs in a single layer. Spray any cooking oil over the meatballs. Press BAKE Mode on the the instant pot, CUSTOM SETTING to FIVE MINUTES on HIGH. Make sure the VENT IS SEALED. Pour 180 ML or 1 cup of water in the inner pot, place the TRIVET ( water level should be below the trivet level). Place the baking pan on the trivet, and close the lid of the instant pot, and press START. Bake for FIVE minutes, and once down , QUICK REALEASE the vent. Open the lid and remove the baking pan, meatballs are baked now, set aside. Remove the trivet , and discard the remaining water from the inner pot.
Final Step – Pressure Cooking The Spaghetti And Soya Meatballs
Place the inner pot , add the mentioned amount of water in the inner pot, then add parmesan cheese , olive oil , chilli flaxes , pepper powder, salt and give it a quick stir using a spoon or ladle. Now arrange the baked soya meatballs in a single layer over the liquid mixture.
Then evenly spread the broken spaghetti on the meatballs (as shown in the picture). Finally pour the pasta sauce over the spaghetti (refer the picture). DO NOT STIR OR MIX AFTER THIS. Close the lid of the instant pot.
Press the PRESSURE COOK mode on HIGH , and CUSTOM SET TIMER to SIX MINUTES. SEAL the Pressure Valve. Off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
After the steam is released, open the lid of the Instant Pot. Stir the mixture once or twice , and let it Stand / Rest for FIVE MINUTES (the consistency of the sauce thickens). Remove the inner pot , serve spaghetti with meatballs with some warm breads.
Ingredients
-
For Soya Meatballs
- Other Ingredients
Instructions
-
Preparation
- Measure , and keep ingredients ready for making soya meatballs - Soya granules , Italian seasoning , pepper powder, salt, egg (lightly whisk the egg ), garlic cloves minced, parmesan cheese grated , oats flour ( I used instant / quick oats and grind into fine powder). Other ingredients for the spaghetti and sauce - thin spaghetti (break into two equal half), pasta sauce, water ( measure the exact amount ), parmesan cheese grated , olive oil , chilli flakes, pepper powder, and salt. I used Instant Pot Duo Evo Plus 8 Qtrs for baking , and pressure cooking.
- Preparing the soya granules - soak the soya granules in the hot boiling water for THREE minutes , drain the hot water , add cold tap water , rinse using your hands , SQUEEZE THE EXCESS WATER FROM THE GRANULES USING YOUR HANDS ( make sure to press firmly and remove the water from granules , else it will not combine to form the ball shape). If using Soya Chunks instead of granules ( refer the notes below). Making The Soya Meatballs
- Add the eggs in a bowl and whisk lightly , then add Italian seasoning , pepper power , salt and minced garlic to the egg and mix well. Add the soya granules , oats flour, parmesan cheese to the egg mixture, and mix well using your hands. Once all the ingredients are combined , use your hands , scoop a small portion of mixture , and make a medium size ball ( press firmly and make the balls). Repeat the same to make the remaining balls ( you will get TEN medium size MEATBALLS). Bake The Meatballs In The Instant Pot
- I used Instant Pot Duo Evo Plus 8 Qtrs for baking. Use a oven safe pan , line the pan with foil sheet , arrange the prepared meatballs in a single layer. Spray any cooking oil over the meatballs. Press BAKE Mode on the the instant pot, CUSTOM SETTING to FIVE MINUTES on HIGH. Make sure the VENT IS SEALED. Pour 180 ML or 1 cup of water in the inner pot, place the TRIVET ( water level should be below the trivet level). Place the baking pan on the trivet, and close the lid of the instant pot, and press START. Bake for FIVE minutes, and once down , QUICK REALEASE the vent. Open the lid and remove the baking pan, meatballs are baked now, set aside. Remove the trivet , and discard the remaining water from the inner pot. Final Step - Pressure Cooking The Spaghetti And Soya Meatballs
- Place the inner pot , add the mentioned amount of water in the inner pot, then add parmesan cheese , olive oil , chilli flaxes , pepper powder, salt and give it a quick stir using a spoon or ladle. Now arrange the baked soya meatballs in a single layer over the liquid mixture. Then evenly spread the broken spaghetti on the meatballs (as shown in the picture). Finally pour the pasta sauce over the spaghetti (refer the picture). DO NOT STIR OR MIX AFTER THIS. Close the lid of the instant pot.
- Press the PRESSURE COOK mode on HIGH , and CUSTOM SET TIMER to SIX MINUTES. SEAL the Pressure Valve. Off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released, open the lid of the Instant Pot. Stir the mixture once or twice , and let it Stand / Rest for FIVE MINUTES (the consistency of the sauce thickens). Remove the inner pot , serve spaghetti with meatballs .
Notes
*Recipe yields 10 medium size meatballs.
*Egg and Oats flour is important for meatball binding, do not skip it.
*I used instant / quick oats , then grinded in the food processor into fine powder. You can also use readymade oats flour instead.
*Just soaking the soya chunks / soya granules in boiling hot water is enough for this recipe. ( need not boil and cook chunks completely in hot water, it will anyway be fully cooked while pressure cooking).
*Water and pasta sauce measurements are only given for 4 oz spaghetti , if increasing the quantity of spaghetti, then double the quantity of water , and sauce.
*I used thin variety spaghetti's , but if you use a thick spaghetti , then I suggest you to increase the pressure cooking time .
*Other Instant Pot Recipes , All recipes are given with step by step pictures , tips, and detailed instructions.
- Instant Pot Butter Chicken Recipe
- Easy Instant Pot Pav Bhaji
- Panera’s Broccoli Cheddar Soup Instant Pot
- Instant Pot Vegetable Kurma
I Love Hearing From You All !
If you like the Recipe , Please consider to love the post and comment below. Share the recipe link in Facebook, Twitter, Pinterest , Tumblr OR for Instagram mention @Prepbowls or tag #Prepbowlsaarthi. This helps more people to find the recipe online!
Great recipe, perfect meatballs, creamy sauce, and spaghetti cooked perfectly. I just followed the exact recipe, because was scared of the burnt error I get often with my IP. Measurements are so perfect, and it turned out great.
Thank you so much for leaving a review, Seema! I’m so happy to hear this was a winner for you!
So intrigued with soy protein meatballs. Printing to make !
I hope you like it, Thank you!!
I always learn something new whenever I stop by, Aarthi! I’ve not tried spaghetti in our instant pot, so I’ll definitely be doing that soon. Also, I never would have though your yummy meatballs were soy based! WOW! Thanks for sharing!
Aww, thanks so much Christine!! So easy with instant pot, and it is One pot spaghetti and meatballs. Less work than the old fashioned way, so it is perfect dinner even for busy weeknights, and you’re most welcome!!
Oh, we always have the constant battle of trying to get Robbie to eat healthy foods. He’s not bad about it – but he only likes about 4 things! I wonder if I could get him on board with these “meatballs.” They look delicious…talk about great cold weather comfort food!
Yes so very true, David!! With kids these days, it is difficult to make them eat healthy, number one concern for all parents!! Exactly, they are stuck to their favorite choices, and that’s is why I made these meatballs which they usually like to eat, in a healthier way. I’m happy they did like them, hope Robbie likes it too!!!
Looks like the perfect bowl of comfort food. We have not worked with soy chunks or granules before but this is a great idea. I bet these meatballs are super tender and delicious. We too like to add a little red pepper flakes in the sauce for a little kick. Delicious!
100 % agreed on the comfort food!! Cooking soya chunks/ granules is very easy, and for this recipe, you only need to soak them in hot water. It gets perfectly cooked in IP, juicy, and tender. Yes, we like that extra spice, but you could substitute it with any hot sauce, minced chillies or add you’re preferred spices.
These plant-based “meatballs look so good. I always love spaghetti and meatballs and miss it since becoming a vegetarian – many years ago . I also love the idea of using the Instant Pot. I’ll have to give these a try. Thanks
I’m glad to know you like this recipe, I highly suggest you to try these vegetarian meatballs, it gives the same texture like In any other Meatballs with very high protein. I hope you will like them too as we did!!
looks delicious! love that its an instant pot recipe!
Thanks Lauren! It is so easy, and quick with Instant pot.
It looks so yummy, Aarthi! I love instant pot and air fryer meals, haven’t made spaghetti in it yet. But your recipe with soy protein meatballs is inspiring me to make it soon.
Thank you, Balvinder! I’m glad you like it, cooking meatballs on stove top – oven/baking is quiet a long process, and I don’t like using frozen meatballs too. But when I made this Instant pot version, with plant based protein meatballs, now I’m stuck to this method. It is so quick, healthy, and definitely I’ve the feeling of having a perfect-satisfying meal. I hope you will like them too!!
Such a quick and delicious vegetarian take on a classic.
Surely a easy to make recipe, nutritious, and totally a tasty food!!
This was yummy, I’m new to the instant pot so I’m still a bit unsure on what function does what. However made this last night, the family devoured it. Definitely a keeper recipe. How do you stop the noodles from sticking together? I did it with thick spaghetti noodles, also do you think one could freeze the meatballs to cook later?
Absolutely! you can freeze the meatballs. I recommend using the standard spaghetti noodles to avoid any kind of clumping. Hope that helps, and Thanks for sharing, Tanya!!
This is such a great dinner idea, thank you for sharing!
You’re most welcome!! Definitely these spaghetti, and meatballs is a great easy, and quick dinner idea.
What a perfect dinner! Nothing beats spaghetti and meatballs. And I love how the meatballs have soya granules, too!
Sucha a comforting meal, and with the meatballs made with soya granules it is absolutely healthy – guilt free recipe too!!
This looks like such a tasty dish and love recipes with soy .Great explanation with pictures .Hope to try this sometime
Sure, Nisha! I should say these are 100 % delicious, and so easy to make when compared to the traditional method. My kids love it, so I make them very often, and it gives me a satisfaction of providing them with a nutritious meal. I hope you’ll enjoy them!!
That’s awesome Aarthi , I can understand that satisfactory feeling indeed truly worth the effort.
Your meatballs look so good. I would have never guessed they were soy based if you had not mentioned it in your post!
Thanks Heidi! The looks of it is so irresistible, truly healthy, and hearty meal, and totally guilt free meatballs.
Looks yumm. Wouldnt have realised it is soya chunks if you hadnt mentioned them.
Thank you, Nammi! Agreed, They taste so good too, and gives the same texture like you would expect on any other Meatballs.
I love this, Artie! I have never seen soya granules in the store before, and I imagine they would be with the tofu. Most of the products that imitate meat are made with many seasonings including garlic, to which I’m allergic. I’m glad to know about these granules, as I can get them online and use them to make meatballs like yours. In fact, I just went on line and ordered some from Bob’s Red Mill. I am very excited to try this…
Awesome, David! These Textured vegetable protein is one of the best meat substitutes, TVP has a texture similar to ground beef, and tastes great when prepared with a variety of different seasonings. I use a lot of these chunks, and granules in my cooking, and I’ve also listed other recipes in this post, and of them taste absolutely delicious. I hope you will like it too, as we did.