Italian Tempeh Meatballs
2 slices stale white bread
1/3 cup cold soymilk
1 1/2 lbs Tempeh (3 blocks)
1/2 cup softened earthbalance or vegan butter
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons salt
1/2 medium onion, minced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1 tsp majoram
1 tsp thyme
1 Tbsp Flax meal + 3 Tbps Warm water
-For excellent tricks on how to make Flax Eggs click here
Freshly ground black pepper
1/3 cup olive oil, divided
Prep time: 15 min
Cook time: 15-20 min
Pre-heat oven to 400 degrees.
In a large bowl whisk together flax meal and warm water, Refrigerate for 15 min.
Steam Tempeh for 10 min, set aside and let cool.
While your Tempeh is steaming, soak your bread in the soymilk and also set aside.
Saute your onion and garlic in a small pan with a little bit of olive oil until fully translucent, approx 10 min.
Add all ingredients to Flax meal mixture and knead together until a soft dough forms.
Roll into 1/2 inch balls and lay on your baking sheet. Brush with olive oil* and bake for 7-10 min, flip and bake another 7-8 minutes or until golden brown.
*If you are serving with pasta sauce you can brush Tempeh balls with marinara before baking instead of olive oil.
These tempeh meatballs are great served on top of your favorite pasta as a main course, or in a meatball sub with melted (vegan) cheese and marinara.
I also love these as an appetizer with basil pesto and sundried tomatoes on crostini.
You could also try adding a little bit of daiya or mozzarella cheese in the dough before forming into meatballs for additional creaminess.
Be careful not to form tempeh balls that are extra large or you risk uneven cooking and the potential for your meatballs to fall apart.
Love meatballs? Check out our recipe for asian style sesame meatballs.