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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.6
  • Total Fat: 15.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 400.3 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 16.8 g

View full nutritional breakdown of Tempeh Meatballs calories by ingredient
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Tempeh Meatballs

Submitted by: RYONMAREE

Introduction

Feel free to change the spices around to suit your tastes. These freeze very easily, just reheat them in the oven or on the stove top. Feel free to change the spices around to suit your tastes. These freeze very easily, just reheat them in the oven or on the stove top.
Number of Servings: 6

Ingredients

    2 8 oz. Packages of Soy Tempeh
    1/2 cup Quinoa Flour (or whole wheat/other grain flour)
    1/2 cup Balsamic Vinegar
    1/4 cup Olive Oil
    1 tsp. Garlic Powder
    1 tsp. Onion Powder
    1/2 tsp. Black Pepper
    1/2 tsp. Red chili flakes
    3/4 tsp. Salt
    1 Tbsp. Fresh Thyme, finely chopped, or 1 tsp. dried thyme

Directions

Cut the tempeh into 1 inch cubes and steam for 15 minutes.


Pre-heat the oven to 350 degrees.


Place the steamed tempeh and all other ingredients in a food processor or large bowl. Process or use a potato masher (or your hands if the tempeh has cooled) until the tempeh is completely broken up and everything comes together.


Lightly grease or spray a cookie sheet. Form the tempeh into ~1 inch meatballs and place on cookie sheet. Bake in the oven until browned, about 20 minutes.


If freezing, make sure to allow these to cool completely before doing so. Otherwise the water vapor will make them quite hard to get out after they have frozen together.


Makes 24 Meatballs.
4 meatballs is a serving.

Number of Servings: 6

Recipe submitted by SparkPeople user RYONMAREE.






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