Description
Easy tempeh meatballs that are ready in no time! Perfect for a protein-rich midweek dinner that everyone will love.
Ingredients
- 1 tablespoon olive oil (plus more for frying)
- 1 onion, diced
- 3 cloves garlic, chopped
- 300g / 10.58 ounces plain tempeh,* roughly chopped
- ¼ cup / 17g nutritional yeast
- ½ cup / 65g raw cashews
- ½ cup (tightly packed) / 20g parsley, roughly chopped
- ⅓ cup / 30g oats
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ 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. Sauté 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.
- 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.
- 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.
