Tempeh 'Meatballs' Recipe - Allrecipes.com
Tempeh 'Meatballs' Recipe
  • READY IN 40 mins

Tempeh 'Meatballs'

Recipe by  

"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 Edit and Save

Original recipe makes 20 meatballs Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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.
Kitchen-Friendly View

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 More Reviews

May 07, 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!"

 
Sep 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!

 

4 Ratings

Mar 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!

 
Dec 16, 2013

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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Nutrition

  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

kimberly
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