Description
These tempeh meatballs are hearty and delicious but surprisingly easy to make. They’re the perfect plant-based addition to your next pasta night!
Ingredients
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- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 package (8 ounces) tempeh, crumbled
- 1/2 cup Panko crumbs
- 1/4 cup nutritional yeast
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari (use gluten-free if needed)
- 1 teaspoon maple syrup
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- Marinara sauce for serving
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and tempeh to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned.
- Add the tomato paste, stirring until the tempeh is evenly coated and continue to cook for 2 minutes.
- In a food processor, add the tempeh mixture, panko crumbs, nutritional yeast, soy sauce, maple syrup, and seasonings. Mix well until all ingredients are evenly incorporated.
- Scoop 2 tablespoons of the tempeh mixture and roll it between your hands to form a ball. Repeat with the remaining mixture. You should get about 8-10 meatballs, depending on the size.
- Place the tempeh meatballs on the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until the meatballs are lightly brown and firm to the touch.
- Serve with your favorite sauce.