Tempeh 'Meatballs'
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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. 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.
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