Tempeh 'Meatballs'

Tempeh 'Meatballs'

by Santiago Castillo 2 years ago
3.8 (9)
25 minutes
72.7 kcal
4.9 g carbs
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Description

I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 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. 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. 4. Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.
Nutrition Facts
serving: 20 meatballs
calories: 72.7 kcal
carbohydrates: 4.9 g
protein: 6.2 g
saturated fat: 1 g
cholesterol: 19.9 mg
sodium: 112.7 mg
fiber: 0.6 g
sugar: 0.4 g