• In a small saucepan, bring the vegetable broth to a boil. Add TVP, reduce to medium heat, cover, and cook for 1 to 2 minutes, stirring once in a while, until the TVP is dry and has absorbed all the liquid.
• Remove from the heat, uncover, and add all remaining ingredients. The warmth will activate the flour gluten and make the meatballs chewier, so don't wait.
• Stir to bring ingredients together and form a sticky, dense mixture. If too wet, add more flour.
• Set aside for a few minutes to cool down and easy to handle by hand.
• Oil hand with olive oil, scoop out one tablespoon of mixture and roll between your hands into a ball.
• Place meatballs on a plate covered with parchment paper. Repeat the steps above until all mixture has been turned into meatballs.
• Warm olive oil in a non-stick frying pan, then add all the meatballs. Make sure they don't touch each other.
• Cook for 5-6 minutes, flipping the meatballs on all sides to cook evenly.
• If too dry, add more oil until all meatballs are crispy and warm in the center.

Serving

• Serve on top of tomato pasta or any dish you like. Don't cook in lots of sauce, or they soften and can break into pieces.

Storage

• Store leftovers in a sealed container in the fridge for up to 4 days or freeze for up to 1 month.