I was so happy when these worked out! I've used them with pasta and marinara and also on a sub. Yum!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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  • Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.

  • Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.

  • Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.

Cook's Note:

If mixture is not sticky enough to form into balls, add just a touch of oil until the mixture holds together.

Nutrition Facts

72.7 calories; 6.2 g protein; 4.9 g carbohydrates; 19.9 mg cholesterol; 112.7 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2013
This is a new favorite! Thanks so much for posting. I made these alterations to make them vegan: (1) I used a homemade vegan parmesan cheese substitute (consisting of crushed sesame garlic powder onion powder and vegan boullion)(2) 1T Flax seed 3T water to substitute the egg. My husband complained a little that they were slightly dry and had a little too much tempeh aftertaste. Next time I would make these slight alterations: (1) Add some fennel seed (maybe 1 tsp)for added flavor (2) Might add a little chopped spinach leaves for color and a little added moisture. (3) Double the boiling time on the tempeh from 5 minutes to 10 to hopefully cut down on any aftertaste... in any event I'm sure once they're served with tomatoe sauce any after-taste wouldn't be noticeable. Added to my recipe box! Read More
(5)

Most helpful critical review

Rating: 2 stars
10/30/2014
The tempeh balls still had the weird sharp aftertaste after pre-boiling for 10 minutes. I cooked them in marinara sauce before serving. Next time I will crumble it and then boil it maybe it will be better. Read More
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/22/2013
This is a new favorite! Thanks so much for posting. I made these alterations to make them vegan: (1) I used a homemade vegan parmesan cheese substitute (consisting of crushed sesame garlic powder onion powder and vegan boullion)(2) 1T Flax seed 3T water to substitute the egg. My husband complained a little that they were slightly dry and had a little too much tempeh aftertaste. Next time I would make these slight alterations: (1) Add some fennel seed (maybe 1 tsp)for added flavor (2) Might add a little chopped spinach leaves for color and a little added moisture. (3) Double the boiling time on the tempeh from 5 minutes to 10 to hopefully cut down on any aftertaste... in any event I'm sure once they're served with tomatoe sauce any after-taste wouldn't be noticeable. Added to my recipe box! Read More
(5)
Rating: 5 stars
09/22/2013
This is a new favorite! Thanks so much for posting. I made these alterations to make them vegan: (1) I used a homemade vegan parmesan cheese substitute (consisting of crushed sesame garlic powder onion powder and vegan boullion)(2) 1T Flax seed 3T water to substitute the egg. My husband complained a little that they were slightly dry and had a little too much tempeh aftertaste. Next time I would make these slight alterations: (1) Add some fennel seed (maybe 1 tsp)for added flavor (2) Might add a little chopped spinach leaves for color and a little added moisture. (3) Double the boiling time on the tempeh from 5 minutes to 10 to hopefully cut down on any aftertaste... in any event I'm sure once they're served with tomatoe sauce any after-taste wouldn't be noticeable. Added to my recipe box! Read More
(5)
Rating: 5 stars
03/21/2014
Great texture awesome flavor! I didn't have the spices so I used a tablespoon of Italian seasoning and a teaspoon of thyme. My kids love them. I will definitely make this again! Read More
(2)
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Rating: 5 stars
05/07/2014
These were moist and super easy! I actually misread the directions and wound up putting all the ingredients in the food processor and it worked out beautifully. I will say these are better warm so I'll keep that in mind next time. I'd like to play around with these and possibly add oats instead if bread crumbs or add onion but I think they're great. Thanks for a great "meatball!" Read More
(1)
Rating: 1 stars
10/14/2014
Not good on the consistency: mushy. I even baked them 10 extra minutes to try to firm up. No good. Won't make this again. Read More
Rating: 4 stars
01/29/2015
These are delicious! As another review pointed out they are really dry. Definitely something to eat with sauce. Super easy to make and super tasty! Thanks! Read More
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Rating: 2 stars
10/30/2014
The tempeh balls still had the weird sharp aftertaste after pre-boiling for 10 minutes. I cooked them in marinara sauce before serving. Next time I will crumble it and then boil it maybe it will be better. Read More
Rating: 4 stars
12/02/2016
My first ever recipe with tempeh. Made 18 nice-size (probably 1.5-2 inch diameter) balls. Served with pasta and marinara. I liked this well enough. DH said he might want to experiment with it a bit maybe tossing the tempeh in the food processor or putting it in a sandwich instead. Read More
Rating: 4 stars
12/16/2013
Thought these were a good veggie option one that we might use if we have a need for vegetarian meatballs. I added about 4 oz grated mozzarella to the mix and broiled the last 5 minutes. Note: they necessitate a sauce and really a marinara would be best. Read More
Rating: 4 stars
04/22/2015
These were delicious. I used a 3 grain tempeh that has a milder flavor than straight up soy. I used Italian bread crumbs didn't have dried parsley and I added 1/4 tsp fennel. They were delicious and my 3 year old loved them! Read More