If you’re looking for a great, simple, plant-based protein packed staple to incorporate in your meals– this is the PERFECT recipe. It’s easy to make, loaded with flavor, can be easily added to a variety of recipes and is great for the meal prep crowd. I make a big batch of these and use them throughout the week, especially in my daughter and husband’s lunches.
So often when looking for meat substitutes, people lean on processed forms of faux meats or overly processed soy products. This is fine for the occasional meal, but for those of us looking for long term staples, tempeh is the way to go! Tempeh is (basically) fermented soy beans, this sounds slightly gross, but I swear that it’s delicious when you know how to prepare it. We eat a ton of tempeh in our house. It helps increase bone density, lower cholesterol, provides muscle building protein in addition to many other amazing things. Check out this awesome breakdown on tempeh, it dives deeper into it’s components for those of you looking for more information.
If you’re only here for the recipe, let’s get to it!
- 1 (8 ounce) package tempeh
- 1 Tablespoon coconut oil-melted
- ¼ cup rolled oats- ground into flour
- ¼ cup bread crumbs
- ¼ cup onion- minced
- 3-4 garlic cloves, minced
- 2½ Tablespoons low-sodium veggie broth
- 1 Tablespoon Braggs Liquid Aminos
- Preheat oven to 375°F.
- While oven is heating lightly sauté onion and garlic on stove with a little bit of coconut oil- cook until lightly brown/translucent. Set aside.
- Take tempeh and slice into large chunks, place in food processor with melted coconut oil, ground rolled oats, bread crumbs, veggie broth, Braggs Liquid Aminos and the garlic/onion mixture.
- Pulse on low for about 10-15 seconds. All ingredients need to be combined, but start small and work your way up because you don't want to over mix. Mixture should still be slightly chunky.
- Scoop out mixture and work into 1 inch round balls- there should be enough to make between 12-14.
- Place on lightly greased cookie sheet and put in oven.
- Rotate balls approx 3 times, I set my timer for 6 minutes and rotate until golden brown.
- Remove from oven and let cool.
- *Option- Add barbecue sauce, marinara, goddess dressing, ketchup, hummus, teriyaki, whatever sauce of our choice! They go well with almost any flavor.
*Be sure to keep an eye on the balls when they are cooking, turning them 2- 3 times so they cook evenly!
*You can keep in fridge for up to 5 days in sealed container.
I made some homemade BBQ sauce and whipped up this quick meatball sandwich– YUM! For more ideas on how to serve Tempeh Meatballs, check out –> Meal Prep Ideas | Tempeh Meatballs.