tempeh-meatballs

Tempeh 'Meatballs'

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
kimberly
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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Ingredients

Adjust Servings

Original recipe yields 20 meatballs

Directions

  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 (3)

Rate This Recipe
candycane
0

candycane

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!

RealisticChef
0

RealisticChef

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.

jessle42
0

jessle42

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!

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Nutrition

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

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Mississippi Vegi Balls

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Tempeh Delight