Tempeh 'Meatballs'

Tempeh 'Meatballs'

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  kimberly

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

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Adjust Servings

Original recipe yields 20 meatballs



  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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Reviews (4)

Rate This Recipe
Nashville Nosher

Nashville Nosher

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!"



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!



Thought these were a good veggie option, one that we might use if we have a need for vegetarian meatballs. I added about 4 oz grated mozzarella to the mix and broiled the last 5 minutes. Note: they necessitate a sauce, and really a marinara would be best.

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tempeh Tacos


next recipe:

Tempeh Delight