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

  • Ready In

  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.
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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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jessle42
9/22/2013

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 powder, onion powder and vegan boullion)(2) 1T Flax seed + 3T water to substitute the egg. My husband complained a little that they were slightly dry and had a little too much tempeh aftertaste. Next time I would make these slight alterations: (1) Add some fennel seed (maybe 1 tsp)for added flavor (2) Might add a little chopped spinach leaves for color and a little added moisture. (3) Double the boiling time on the tempeh from 5 minutes to 10 to hopefully cut down on any aftertaste... in any event, I'm sure once they're served with tomatoe sauce, any after-taste wouldn't be noticeable. Added to my recipe box!

Nashville Nosher
5/7/2014

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, so I'll keep that in mind next time. I'd like to play around with these and possibly add oats instead if bread crumbs or add onion, but I think they're great. Thanks for a great "meatball!"

candycane
3/21/2014

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!