Baked Tempeh Meatballs

Tempeh is a great alternative to ground meat and will add substance to your pasta and sauce. Baking the tempeh balls is a great healthy alternative to frying, plus there is no messy oil cleanup. Many recipes will have you steam or boil the tempeh to temper the bitter taste, however I don’t find it necessary in this recipe and it can make the balls not stick together as well. For an even bolder tasting meatball, use sweet potatoes. If you can’t find the Sriracha sauce, a full tablespoon of the pasta sauce will be fine.

Ingredients

  • 1/3 cup shallots, chopped finely
  • 1 tablespoon of olive oil
  • 1 clove garlic
  • 1/3 cup finely chopped walnuts
  • 1/2 tablespoon of pasta sauce (tomato sauce can be used instead)
  • 1/2 tablespoon of Sriracha sauce
  • 1 cup cooked brown rice
  • 8 ounces of tempeh, crumbled
  • 1/2 cooked mashed potatoes
  • 1 tablespoon ground flax seed
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons oregano

Instructions

  1. Preheat oven at 350 degrees.
  2. Combine ground flax seed with 3 tablespoons of warm water, set aside.
  3. Sauté chopped shallots and minced garlic in the olive oil until tender
  4. In a large bowl combine shallots, chopped nuts, brown rice, Sriracha and pasta sauce. Then stir in the tempeh and mashed potatoes. Finally stir in the flaxseed mixture and the seasonings (nutritional yeast, salt and pepper and the oregano).
  5. Grease a baking dish (with safflower oil or earth balance margarine)
  6. Form 1 inch balls from the tempeh, rice and potato mixture and place in baking dish so that each ball is not touching.
  7. Bake in the oven for 30 minutes

Makes about 36 tempeh meatballs. Serve with pasta and your favorite pasta sauce.

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