Tempeh meatballs

I’ve been looking for another form for tempeh recently and settled on tempeh meatballs. Easy to make, not too many ingredients and very tasty. In one shape or another, I can tell this recipe will become one of my staples.

It was a very simple combination of ingredients – 2 packages of tempeh, 3 cloves of garlic (minced), 1/4 cup minced red onion, 1/4 cup chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, egg replacer for 1 egg, and about 1/2 teaspoon of smoked paprika.

Making the tempeh the right consistency to shape only takes about 15 seconds in the food processor – break it into chunks and pulse until it falls into pieces. It really only takes a few seconds – it takes longer to wash the food processor afterwards!

Everything else goes in with the tempeh crumbles and gets mixed together (I used my hands for that part).

Once mixed together, form the shape you want. I made little spherical shapes this time. I sprayed the pan lightly with grapeseed oil spray, and then browned the tempeh in the pan. It took about 10 minutes total, a few minutes on each side.

The verdict? They tasted great, although the outsides browned more quickly than the insides warmed up. I’ll be back this weekend with another variation of these ~ grilled tempeh burgers!

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