Meatballs

My Aunt Susan is the meatball-maker of the family. Granted I haven't eaten red meat since I was 12, but I still think they smell amazing. She makes them for almost every family gathering and no matter how many she makes they are always the first thing to go. She makes them with grape jelly and Sprite...if you have extensive meatball experience can you weigh in on if this is typical? I've never actually had spaghetti and meatballs...until now. And I am a fan!

Meatballs (makes 16)

1 cup water
1 tsp. liquid smoke
2 Tbls. Bragg's Liquid Aminos (or soy sauce, or tamari)
1 cup textured vegetable protein
1/2 small red onion, coarsely chopped
2 cloves garlic
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/8 tsp. cayenne pepper
2 Tbls. grape jelly
2 Tbls. ketchup
Canola oil

In a microwave safe bowl combine the water, liquid smoke, and Bragg's. Microwave for 2 minutes, or until boiling. Add the TVP, stir, and cover until the liquid is absorbed, about 15 minutes.

While the TVP is soaking preheat the oven to 350F. Prepare a large baking pan lined with parchment paper. In a food processor combine the rest of the ingredients (except the canola oil) with the TVP and blend thoroughly.

Rub canola oil onto the palms of your hands. Shape the mixture into balls a little smaller than a golf ball and place on the baking tray. If the mixture starts to stick to your hands, add a bit more oil.

Bake for 15 minutes. They will flatten a bit so flip them over/reshape them into balls using a spoon in each hand, and bake for 15 more minutes. Serve immediately, or cool on the tray on a wire rack if refrigerating.

Make spaghetti and top with tomato sauce and meatballs! Or use them in a meatball sandwich.