Tempeh 'Meatballs' recipe

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Ingredients

1 (8 ounce) package tempeh, cut into 4 pieces
2 slices whole grain bread
3 tablespoons grated Parmesan cheese
1 egg, lightly beaten
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pinch red pepper flakes, or to taste

Nutrition Info

72.7 calories
carbohydrate: 4.9 g
cholesterol: 19.9 mg
fat: 3.6 g
fiber: 0.6 g
protein: 6.2 g
saturatedFat: 1 g
servingSize: -
sodium: 112.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

20 meatballs

Recipe Note

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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