My absolute favourite meal as a child was Spaghetti and Meatballs so there was no way that I was going to shift over to a whole-food plant-based diet without coming up with a version that I adored as much as child me did. So this is my Tempeh Meatballs Recipe. It’s perfect with pasta, but you could make a meatball sub out of it as well. Whatever you want to do!
To make this recipe you’re also going to need a batch of my Plant-Based Parmesan, so make sure you do that first. It’ll only add a few minutes to your cooking time, I promise! You can also whip up a batch of my Mozzarella or Cheddar Cheese for topping, but those are optional!
This recipe below can easily be made gluten-free by using gluten-free bread crumbs OR you can swap out the crumbs for almond meal (if you don’t have a nut allergy that is). This recipe is packed with protein and fibre, so it’ll keep you full all evening long. Some people feel that tempeh has a slightly bitter taste to it, so if you’re in that group one trick that you can do is to steam it first for about ten minutes or so. My kids think that they don’t like tempeh, but my son gobbles these up and demands more! These are okay stored in the fridge, but they are best the day that they’re made.
Because pasta is on the weekly menu in our house these end up in a stead rotation. Use this Tempeh Meatballs Recipe and serve on top of your pasta of choice. Throw it onto a salad, or use in a sandwich. Or just as a side dish with your favourite tomato sauce. However you like it - smash it into your face!
This Tempeh Meatballs Recipe will be in a steady rotation for any plant-based or vegan household. Serve it on pasta or in a sandwich. Slather with tomato sauce!
Crank your oven up to to 375 degrees F and make your flax egg in a small dish by mixing flaxseed meal and water and let it rest for a few minutes while you get everything else organized. If you have time you can steam your tempeh for 10 minutes, it helps to take the bitterness out if that bothers you - but this step isn’t crucial.
In a large skillet, water sauté the onion and garlic over medium heat until soft and translucent – about 3 minutes or so. When it’s done turn off the heat and set it aside.
Add tempeh to food processor and pulse to break it down. Then add sautéed garlic, onion, and remaining ‘meatball’ ingredients and mix, scraping down sides as needed. It needs to be a uniformed look and colour - shouldn’t take too long. Taste and adjust seasonings as needed.
Get your hands damp and scoop out 1 Tbsp of tempeh dough and roll into balls. You can get your skillet warmed up again too - use the same one you just used and save yourself an extra dish to clean!
Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat. They just need to be lightly dusted with it.
Add your coated tempeh balls in one or two batches, depending on the size of your pan - you don’t want to crowd them. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides nice and golden like.
Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result. Go by your eye and how you like the texture.
Serve however you like your meatballs. With pasta, on a sandwich. You do you! These are best the same day they’re made, but they’ll keep just fine in the fridge! Smash them into your face!
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
