Tempeh Meat Balls

Tempeh Meat Balls

Serves: 4 Time: 00:30 Skill:

8oz Soy Tempeh (double recipe to use a 16 oz block)
1 egg or flax egg (1 T flax meal + 2.5 T water)
⅓ cup parmesan cheese or nutritional yeast
1 T italian season
½ cup bread crumbs (gluten free or panko just fine)
1 T olive oil
Salt to taste

Saute:
½ cup onion
1-3 cloves of garlic
Olive Oil to coat pan

For coating:
⅓ cup bread crumbs
⅓ cup parmesan cheese or vegan substitute
Black Pepper to taste

-Preheat oven to 375 degrees
-Defrost tempeh
-(Mix flax egg for vegan option and allow to sit)
-Chop onions and garlic and saute over medium heat until translucent.
-Rough chop tempeh and add that plus all other ingredients (except for coating) to a food processor. -Pulse until well mixed.

-Using a scoop or spoon and your hands, form balls.
-Mix ingredients for coating in a medium size bowl.
-Roll each ball in the coating mix
-Heat frying pan with a scant amount of olive oil and brown on all sides.
-Place balls on a cookie sheet and bake for 15-20 minutes. Hold in oven with heat off until you are ready to plate your meal.
-Prepare your favorite pasta and sauce while they bake. Or make a delicious meatball hoagie!

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