How to Make Deliciously Savory Tempeh “Meatballs” at Home

Tempeh, a traditional Indonesian fermented food, is a versatile ingredient that’s gaining popularity worldwide. Made from soybeans, it boasts a nutty flavor and satisfying texture that make it a fantastic meat alternative.

Have you ever considered using tempeh to whip up some mouthwatering “meatballs”? These savory delights are not only incredibly delicious but also packed with plant-based protein and fiber. In this article, we’ll embark on a culinary journey, guiding you step-by-step through the process of creating your own batch of irresistible tempeh “meatballs” that will impress your family and friends.

Gather Your Ingredients

Before we dive into the cooking process, let’s gather all the necessary ingredients. Feel free to adjust the seasonings to match your taste preferences!

For the tempeh meatballs:

• 1 package (8 ounces) tempeh, crumbled
• 1/2 cup rolled oats
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon nutritional yeast (optional, adds a cheesy flavor)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the sauce (optional, but highly recommended):

• 1/2 cup tomato sauce
• 1/4 cup water
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon apple cider vinegar
• 1 teaspoon soy sauce or tamari

Tools of the Trade

You’ll need just a few simple tools to create these tasty tempeh “meatballs”:

• Large mixing bowl
• Baking sheet
• Food processor or blender (optional, for a smoother texture)
• Small saucepan

Let’s Get Cooking!

Follow these straightforward steps to create tempeh “meatballs” that are bursting with flavor:

1. Prepare the tempeh: Crumble the tempeh into a food processor or blender and pulse until it resembles coarse crumbs. If you don’t have a food processor, you can crumble it by hand, aiming for small, even pieces.
2. Combine the ingredients: In a large mixing bowl, combine the crumbled tempeh, rolled oats, chopped onion, minced garlic, soy sauce, nutritional yeast (if using), smoked paprika, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly distributed.
3. Shape the meatballs: Using your hands, form the mixture into small, round meatballs, about 1-1.5 inches in diameter.
4. Bake or pan-fry:
   • Baking: Preheat your oven to 375°F (190°C). Place the tempeh meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
   • Pan-frying: Heat a tablespoon of oil in a large skillet over medium heat. Add the tempeh meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
5. Prepare the sauce (optional): While the meatballs are cooking, prepare the sauce by combining all the sauce ingredients in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for 5-10 minutes, or until slightly thickened.
6. Serve and enjoy: Once the meatballs are cooked, you can toss them in the prepared sauce or serve them as is. These versatile tempeh “meatballs” can be enjoyed in a variety of ways—in sandwiches, wraps, salads, or over pasta or rice.

Tempeh Meatballs Ingredients

Tips for Tempeh “Meatball” Success

• Texture control: For a smoother texture, process the tempeh in a food processor for a longer duration. If you prefer a chunkier texture, crumble the tempeh by hand.
• Spice it up: Feel free to experiment with different herbs and spices to create your own unique flavor combinations. Some great additions include chili powder, cumin, or Italian seasoning.
• Binding agents: If you find that your mixture is too wet or crumbly, you can add an extra tablespoon of rolled oats or breadcrumbs to help bind it together.
• Don’t overcook: Tempeh can become dry if overcooked. Be sure to cook your meatballs just until they are heated through and firm to the touch.

Tempeh Meatballs on Baking Sheet

FAQs About Tempeh “Meatballs”

Q: Can I freeze leftover tempeh meatballs?

A: Absolutely! Once the meatballs have cooled completely, store them in an airtight container or freezer-safe bag for up to 3 months. Reheat them in the oven or on the stovetop before serving.

Q: What can I substitute for rolled oats?

A: If you don’t have rolled oats on hand, you can use breadcrumbs, quinoa flakes, or even cooked rice as a binding agent.

Embrace the World of Tempeh

Congratulations on mastering the art of making tempeh “meatballs”! This recipe is just a starting point. Don’t be afraid to get creative in the kitchen and experiment with different flavors and ingredients. And be sure to share your culinary creations with us in the comments below. We’d love to hear about your tempeh adventures!