Easy Tempeh Meatballs
These herb-infused tempeh meatballs offer a delicious plant-based alternative to traditional meatballs. With a crispy exterior and chewy interior, they’re perfect for pairing with your favorite pasta and marinara sauce, creating a meal full of protein and flavor.
Origins
Tempeh originated in Indonesia and has a nutty, mushroom-like flavor with a firm, meat-like texture. It’s typically made from fermented soybeans (although varieties with chickpeas and other grains also exist), making it an excellent source of plant-based protein. If youโd like to learn more about tempeh, weโve written an in-depth article that you can check out.
This recipe came about one afternoon when I was staring at a block of plain tempeh in the fridge, wondering what to do with it. Nothing like the pressure of an expiry date approaching.
I didnโt just want to pan-fry it, I wanted to create something flavorful that made it the hero of the dish in a different way. I looked at the rest of what I had in my pantry and found that I had everything I needed to try making tempeh meatballs. They were perfect from the first recipe test. I was in love.
Ingredients
Step by Step
Tips & Insights
About Tempeh
Tempeh has a distinctive, nutty, and mushroom-like flavor, along with a firm, meat-like texture, making it an ideal base for these plant-based meatballs. The type of tempeh you choose does make a difference in the final flavor profile. I’ve experimented with both soybean tempeh and a chickpea version that contained buckwheat and seaweed. While both varieties work well in this recipe, I found that the soybean tempeh has more subtle flavors, allowing the herbs and other ingredients to really shine through.
If you’re new to cooking with tempeh or haven’t yet developed a taste for it, this recipe is an excellent introduction. The combination of herbs, spices, and other flavorful ingredients effectively masks any strong tempeh flavor that some people find off-putting.
The “Cheese” Factor
Traditional meatballs typically include Parmesan cheese, which significantly contributes to their classic flavor and texture. To maintain the same savory depth while keeping this recipe entirely plant-based, I’ve used a combination of cashews and nutritional yeast. These two ingredients work together beautifully to recreate that umami-rich, cheesy flavor.
Initially, I had planned to blend the cashews and nutritional yeast into a fine crumb to more closely mimic the texture of grated Parmesan. However, after testing, I actually preferred the interesting textural contrast that the cashews bring to the meatballs. That said, if you prefer a smoother, more uniform texture in your meatballs, feel free to pulse the cashews and nutritional yeast in a food processor before adding in the rest of the ingredients.
I also wanted to use ingredients that are accessible to everyone, rather than using vegan parmesan. If you have it on hand, you can substitute it in the recipe. Youโll need to adjust the salt in the recipe if using parmesan.
Cooking Method
When developing this recipe, I experimented with both baking and frying methods. While baking is the healthier, more hands-off option, I found that the meatballs tend to dry out too much in the oven. The herbs also become noticeably more pronounced with baking, sometimes overwhelming the other flavors. I personally enjoyed them, but keep that in mind if you choose to bake them. Youโll also need to serve them with extra sauce to add back some moisture.
The panko breadcrumb coating is important for developing that ideal outer crunch, which is why I specifically recommend panko over regular breadcrumbs whenever possible. The larger, lighter panko crumbs create a more distinct textural contrast that really elevates these meatballs. However, if you only have normal breadcrumbs, use those instead. Or leave them out altogether, theyโll still taste great!
TIP: For a more traditional meatball look, leave off the breadcrumbs and just fry them after rolling into balls.
Variations
- Tempeh substitutions: Well-pressed tofu or chickpeas can replace tempeh if needed.
- Breadcrumb options: While panko breadcrumbs offer the best texture, regular breadcrumbs also work well.
- Nut-free version: Replace cashews with sunflower seeds for a nut-free alternative. This will alter the flavor of the meatballs and give them a more earthy finish.
- Baked option: While frying gives the best texture, you can bake these at 375ยฐF (190ยฐC) for approximately 25 minutes, turning halfway through. Be prepared for a drier texture and a stronger herbal flavor. They will definitely need a sauce!
Storage
Fridge: They keep well in the refrigerator for 3-4 days in an airtight container. They won’t be as crispy on the outside once reheated, but they’ll still be delicious. Alternatively, don’t fry them and store them until you’re ready to finish them off.
Freeze: They also freeze beautifully! Freeze them on a silicone- or parchment-lined baking sheet first, then transfer to a sealed container (freezer bag or tupperware) once frozen to prevent them from sticking together. I would suggest you do this before frying, so they keep for longer. Defrost them in the fridge, then panfry as per the recipe instructions.
Serving Ideas
- Keep it classic: Serve over your favorite pasta with marinara sauce for a classic meatball experience.
- Make it compact: Add to a sub sandwich with tomato sauce and vegan cheese for a meatball sub.
- Serve with veggies: Pair with a side of roasted vegetables for a complete meal.
- Want them as finger food? Serve with toothpicks as an appetizer alongside a dipping sauce.
- Turn it into a nourishing bowl: Add to a grain bowl with your favorite vegetables and dressing.
- Use a different sauce: You can experiment with different sauces to serve it with. Think Swedish meatballs that are served with a white sauce or gravy. Mushroom gravy would be delicious.

Easy Tempeh Meatballs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings (makes approx. 16 meatballs)
Description
Easy tempeh meatballs that are ready in no time! Perfect for a protein-rich midweek dinner that everyone will love.ย
Ingredients
- 1 tablespoon olive oil (plus more for frying)
- 1 onion, diced
- 3 cloves garlic, chopped
- 300g / 10.58 ounces plain tempeh,* roughly chopped
- ยผ cup / 17g nutritional yeast
- ยฝ cup / 65g raw cashews
- ยฝ cup (tightly packed) / 20g parsley, roughly chopped
- โ cup / 30g oats
- ยฝ teaspoon dried oregano
- ยฝ teaspoon dried thyme
- ยฝ teaspoon dried marjoram
- ยฝ teaspoon smoked paprika
- 1 teaspoon salt
- 4–5 tablespoons panko breadcrumbs (optional)
Instructions
- To a pan on medium heat, add a tablespoon of oil and the diced onion. Saute for a few minutes, then add in the garlic. Sautรฉ until the onions start to slightly caramelize and become translucent, which will take about 5-7 minutes. This will add flavor to the tempeh balls.
- To a food processor, add the remaining ingredients (except the breadcrumbs) and the onion and garlic mixture, and pulse until you achieve a binding consistency, scraping down the sides as needed. You should be able to make a small ball with your hands, and it should stick together. If the mixture feels too wet, add a bit more oats. If it’s too dry, a splash of olive oil can help bind it.
- Spread the breadcrumbs on a small plate.
- Form balls and roll them in breadcrumbs to completely coat, setting them aside on a larger plate, ready for frying. If not using breadcrumbs, just roll them ready to fry.ย
- Heat the pan over medium heat for a few minutes, and then add enough oil to the pan to form a thick layer. We’re shallow frying – enough for you to be able to flip the meatballs and fry them on both sides.
- Fry each ball until it’s browned on both sides. It won’t take too long, so make sure you keep an eye on them. Make sure the heat is kept at medium to prevent burning the breadcrumbs before the inside is warmed and cooked through. You may need to do it in two batches to avoid overcrowding the pan.ย
- Transfer them to a plate lined with paper towels to soak up any excess oil.
- Serve with your favorite pasta and marinara sauce.
Notes
Tempeh: I have tried it with both soybean tempeh and chickpea tempeh. It worked well with both; it just comes down to taste preferences. It needs to be a plain, unmarinated tempeh for this recipe.ย