Tempeh Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 8 oz. Packages of Soy Tempeh1/2 cup Quinoa Flour (or whole wheat/other grain flour)1/2 cup Balsamic Vinegar1/4 cup Olive Oil1 tsp. Garlic Powder1 tsp. Onion Powder1/2 tsp. Black Pepper1/2 tsp. Red chili flakes3/4 tsp. Salt1 Tbsp. Fresh Thyme, finely chopped, or 1 tsp. dried thyme
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.
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.
Nutritional Info 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
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