TVP

I love my meatball salads but find that they are high in fat when I use the frozen pre made ones. I was thinking of using TVP and egg white as a binder to make homemade beef meatballs.  Anyone tried this?  I have a meatball scoop so can actually get consistent size balls and a fairly accurate count on calories and percent break down of protein carb and fat.   

That does sound very good. Just the kind of different item I need to make this all livable. Unfortunatly, I can't cook. If it sounds doable to you, try it. Sounds like an item that can be frozen and used when needed.

My concern would be the marinara sauce. Doesn't that have a lot of sugar in it? I have no idea if it does or doesn't right now, but I sure plan to find out soon. I am getting too hungry reading this board right now and am at the mercy of others. Tomorrow I will be getting down to business and finding new foods to make. Thanks much for the idea.

 I will give it a try next week and post a recipe if it turns out.  I am thinking the marinara that is just fresh natural stuff with chunks no sugar added.