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1
Make seasoning: In small bowl, mix seasoning ingredients.
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2
Set aside.
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3
Place mushrooms in food processor and pulse on/off until finely chopped.
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4
In large skillet, heat oil over medium-high heat.
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5
Add onion and cook, stirring often, 1 minute.
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6
Stir in seasoning mix, bell pepper and mushrooms.
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7
Reduce heat to medium and cook, stirring often, 3 minutes.
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8
Transfer mixture to large bowl.
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9
In food processor, puree half of soybeans.
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10
Add to vegetables in bowl.
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11
Add remaining soybeans to food processor and pulse on/off until almost smooth.
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12
Add beans, lemon juice, balsamic vinegar and tamari to ingredients in bowl and mix well.
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13
Stir in 1/3 cup bread crumbs and flour.
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14
Form slightly rounded tablespoonfuls of mixture into balls.
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15
(If it doesnt hold its shape, add equal parts of bread crumbs and flour as needed.)
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16
Roll meatballs in remaining bread crumbs until evenly coated.
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17
Fill medium skillet with 1/2-inch of vegetable oil and heat over medium-high heat until hot but not smoking.
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18
Add meatballs, in batches if necessary, and cook until deep golden brown, about 11/2 minutes.
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19
Turn and brown other side.
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20
Transfer to paper towels to drain.
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21
Brush insides of rolls with olive oil.
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22
Lightly toast on griddle or in broiler.
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23
Heat tomato sauce and spoon into roll.
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24
Fill each with 5 or 6 meatballs and top with additional sauce.
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25
Serve.
