1. Grind to make “hamburger”:
   • 2 c. beef-flavored gluten
2. Mix thoroughly with “hamburger”:
   • ¼ c. bread crumbs
   • ¼ c. mashed beans
   • 1 tbs. dried minced onion
   • 2 tsp. soy sauce
   • ½ tsp. salt
   • ¼ tsp. pepper
3. Shape into meatballs.
4. Fry in 2 tbs. oil in a non-stick pan or bake on a foil-lined pan at 350° until browned.
5. Makes approximately 40 1-in. meatballs.

Swedish Meatballs

1. Fry meatballs in 2 tbs. oil and remove into a serving bowl.
2. Add to frying pan:
   • 1 can (10½ oz.) cream of mushroom soup
   • 1 c. water
   • 1 small can mushrooms
   • Kitchen Bouquet for desired color
   • Salt and pepper to taste
3. Simmer until soup is well blended.
4. Pour soup mixture over meatballs.

Sweet and Sour Meatballs

1. Fry meatballs in 2 tbs. oil and remove into a serving bowl.
2. Combine in a small bowl:
   • juice from 1 can (20 oz.) pineapple chunks
   • 3 tbs. vinegar
   • 6 tbs. water
   • 3 tbs. cornstarch
   • 3 tbs. soy starch
   • ¼ c. sugar
3. Add sauce to pan and simmer until thickened.
4. Add reserved pineapple.
5. Pour sauce over meatballs.
6. Serve over rice.