Tempeh 'Meatballs'

Tempeh 'Meatballs'

8
kimberly 0

"I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!"

Ingredients

40 m {{adjustedServings}} servings 73 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.
  3. Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
  4. Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.

Footnotes

  • Cook's Note:
  • If mixture is not sticky enough to form into balls, add just a touch of oil until the mixture holds together.
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Reviews

8
  1. 8 Ratings

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This is a new favorite! Thanks so much for posting. I made these alterations to make them vegan: (1) I used a homemade vegan parmesan cheese substitute (consisting of crushed sesame, garlic pow...

These were moist and super easy! I actually misread the directions and wound up putting all the ingredients in the food processor and it worked out beautifully. I will say these are better warm...

Great texture, awesome flavor! I didn't have the spices so I used a tablespoon of Italian seasoning and a teaspoon of thyme. My kids love them. I will definitely make this again!