Spaghetti Sauce and “Meat”balls Masala

“Meat”balls:

A pound of TVP (textured vegetable protein) meat substitute (We buy it at the coop, dry, then reconstitute with water or broth but it can also be bought pre-made, more expensively.)

1 beaten egg

1/2 cup oatmeal (More if your protein source is particularly juicy)

garam masala

garlic flakes

any other seasonings that strike your fancy

Mash it all together and shape into balls. With meat, smaller is probably safer as far as cooking all the way through.

Sauce:

In oil, sautee some onion, garlic and raisins (Raisins are optional as are all extra flavors but add a subtle sweet taste that really should not be missed.)

Brown the “meat”balls in the sautee.

Shake on some curry and any other spices that strike your fancy.

Mix 32 ounces of V-8 juice with a 6 oz can of tomato paste and pour over the mix. Bring it to a boil. (You can thin it down with more juice or thicken it up with more paste–I am just giving approximations here anyway.)

Cover, reduce heat and simmer away for 20 minutes or so. Serve on pasta.