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- 10
- Joined Aug 30, 2010
Hello chefs!
We are not vegetarians but I bought TVP to create a spongy texture of store-bought meatballs.
I am staring at the dry crumbs and wondering how I can tackle it.
Do any of you know how I can mix it into the meatball ingredients to make that texture of frozen meatballs?
My 2 year-old likes the texture of frozen meatballs and I am trying to make it from scratch since he is on GFCF diet.
Thank you.
We are not vegetarians but I bought TVP to create a spongy texture of store-bought meatballs.
I am staring at the dry crumbs and wondering how I can tackle it.
Do any of you know how I can mix it into the meatball ingredients to make that texture of frozen meatballs?
My 2 year-old likes the texture of frozen meatballs and I am trying to make it from scratch since he is on GFCF diet.
Thank you.