Last night we made Cozy Inside's Swedish "Meatballs". They were pretty good (and scary real looking, huh).
I noticed the comments on the recipe indicated that people had troubles with the balls sticking together so after I hydrated the TVP, I added about another 1/4 to 1/3 cup stock. I had no problems with them sticking together.
While this recipe was ok, I think it needs some tweaks. Most importantly, I would double the sauce (or half the "meatballs" and pasta). It is definitely worth making if you are craving that sort of thing. I think next time I might try a different meatball recipe because I am not a huge fan of TVP (but, these were good too). Has anyone out there tried LightLife ground for something like this?