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 you’d like to learn more about tempeh, we’ve 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 didn’t 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. You’ll 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. You’ll 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, they’ll 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 375°F (190°C) 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.

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