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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1 (8 ounce) package
tempeh, cut into 4 pieces
whole grain bread
grated Parmesan cheese
egg, lightly beaten
freshly ground black pepper
red pepper flakes, or to taste
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!
The tempeh balls still had the weird sharp aftertaste after pre-boiling for 10 minutes. I cooked them in marinara sauce before serving.
Next time I will crumble it and then boil it, maybe it will be better.
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!
These are delicious! As another review pointed out, they are really dry. Definitely something to eat with sauce. Super easy to make, and super tasty! Thanks!
Not good on the consistency: mushy. I even baked them 10 extra minutes to try to firm up. No good. Won't 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 33
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