Place rack in centre of oven. Preheat oven to 200 °C (400 °F).
Step 2
Arrange carrots, celery and onions on a baking sheet. Bake for 40 minutes, stirring frequently, until vegetables are golden brown. Remove baking sheet from oven. Brush vegetables with tomato paste. Continue cooking for 15 minutes.
Step 3
Place vegetables in a pot. Pour wine onto the baking sheet and scrape the bottom to catch all the caramelized juices. Pour wine into the pot. Add garlic, bay leaf, parsley, pepper, cloves and water. Bring to a boil, reduce heat and simmer gently for about 4 hours.
Step 4
Meanwhile, heat a skillet over medium heat. Add flour. Cook until flour is golden brown (about 5 minutes), stirring constantly. Remove from heat and pour through a strainer. Set aside.
Step 5
Strain broth. Return to pot. Add 180 mL (¾ cup) broth to toasted flour, stirring to dilute. Add flour mixture to the pot and bring to a boil, stirring with a whisk. Continue to simmer for 5 minutes. Season with salt and pepper.
Step 6
While broth is cooking, line a baking sheet with a silicone mat or parchment paper.
Step 7
In a saucepan, cook potatoes in boiling water until tender. Drain and mash. You will need 375 mL (1 ½ cups) of mashed potatoes.
Step 8
In a skillet set over medium heat, cook onions and garlic for a few minutes. Set aside.
Step 9
In a bowl, rehydrate TVP by mixing it with 375 mL (1 ½ cups) boiling water. Set aside.
Step 10
In a bowl, combine onions, rehydrated TVP, 375 mL (1 ½ cups) mashed potatoes and spices. Season with salt and pepper. Using your hands, mix well.
Step 11
Using an ice cream scoop (about 30 mL/2 tbsp.), shape the mixture into small balls and smooth them with a bit of oil on your hands. Arrange meatballs on a baking sheet (makes 20 meatballs).
Step 12
Bake at 200 °C (400 °F) (convection if possible) for 30 minutes. Serve meatballs on a bed of mashed potatoes and top with the sauce.
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