When I was in college I lived in a shady apartment complex in Wichita. The laundry room was in a separate building, which meant I had to lug my clothes back and forth in the rain or shine to ensure I didn’t run out of presentable clothing for work and school.
Society, why do you impose such harsh rules on us?
Well, that lasted about a month. Before long I was trucking it back to my dad’s house just 20 minutes away where he’d often cook me dinner while I was folding my socks.
(Just kidding. Who folds their socks? Ugh, Rhonda. You would.)
If your dad is anything like mine, he’s all about simple, hearty meals.
Spaghetti was one of his specialties. A little pasta, a lotta sauce, and a considerable amount of meatiness.
In fact, one evening (whilst doing laundry), I had two platefuls then promptly passed out on his couch from sheer exhaustion. My father proceeded to fold all of my clothes for me and wake me up with a kiss on the forehead reminding me it was time to go home.
Aren’t dads the best? Mine is.
I still love spaghetti and crave it almost weekly.
And the good news is, meatless meatballs can taste just as delicious and are even healthier than their meaty counterparts. Who knew?
Origin of Meatballs
These days, meatballs are enjoyed all over the world and come in many different forms. But it’s believed that the idea originated from Persian meatballs known as kofta.
Our plant-based take on meatballs most closely resembles the flavors of Italian-American meatballs which are made with breadcrumbs and herbs. The story of Italian-American meatballs says that Italian immigrants served them with spaghetti and tomato sauce to make the dish more filling without much additional cost.
How to Make Tempeh Meatballs
These meatballs are based with tempeh, which is made from fermented soy beans.
I know, sounds suspicious. But think of nutritious soy beans processed in a way that makes it like tofu, but less processed. (More info here.) This not only means it’s firmer to work with, but also more nutritionally dense! One 4 ounce serving contains ~20 grams of protein.
WHAT? Now that’s a meatball.
Plus, this recipe is simple with just 10 ingredients and roughly ~45 minutes total prep and cook time. That’s manageable, right? Even for the busy cook.
And the important part: What do they taste like? They’re
Warm
Savory
Tender on the inside
Firm with a crust on the outside
Italian herb-infused
Fresh
Simple
Satisfying
& PERFECT with marinara and pasta
This recipe would be the perfect special weeknight meal. Though it takes a little more time to prepare, it’s still simple in nature and yields an incredibly satisfying meal that’s wonderfully healthy and nutritionally dense. What more could you ask for?
While I can’t offer you laundry service while you enjoy this meal (thanks, dad), I can say it’s worth the effort and is sure to satisfy the whole family.
We hope you enjoy this recipe as much as we did! If you give it a try, be sure to let us know! Leave a comment, Pin it, or take a picture and tag it #minimalistbaker on Instagram. We genuinely love seeing what you cook up. Cheers!
Simple Vegan Meatballs
Ingredients
FOR MEATBALLS
- 1/2 cup white onion (minced)
- 3 cloves garlic (minced)
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 8 ounces tempeh* (or as recipe is written, sub 1 heaping cup rinsed and drained chickpeas for similar result)
- 1/3 cup vegan parmesan cheese
- 2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
- 1/4 cup fresh parsley (optional)
- 1/2 cup vegan bread crumbs (gluten-free for GF eaters // or sub almond meal)
- 2 Tbsp your favorite marinara or tomato sauce
- Olive oil (for sautéing)
- Salt & pepper (to taste)
FOR COATING
- 1/3 cup vegan bread crumbs (gluten-free for GF eaters)
- 1/3 cup vegan parmesan cheese
Instructions
- Preheat oven to 375 degrees F (190 C) and prepare flax egg in a small dish by mixing flaxseed meal and water and let it rest for a few minutes.
- In a large, deep skillet, sauté onion and garlic in 1/2 Tbsp olive oil (as original recipe is written // adjust if altering batch size) over medium heat until soft and translucent – about 3 minutes. Set aside.
- Add tempeh to food processor and pulse to break down. Then add sautéed garlic, onion, and remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
- Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
- NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
- Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
- Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
- Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
- Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
- At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
- Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
- To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.
Video
Notes
*Heavily adapted from One Green Planet
*Nutrition information is a rough estimate.
kelly says
I’ve made this recipe twice so far and I’m about to make another batch tonight! They’re SO GOOD. They take a bit of work to assemble (yet I make double batches) but they’re worth it. I make my meals ahead of time and these freeze very well. Thank you!
Lovely, thanks Kelly!
Andrea says
how long can these freeze for? Do I cook them in the oven first before freezing them? I would really love to make a big batch of these and freeze the rest in the fridge.
jill says
Really really great! I’m definitely not vegan (made with an egg & real cheese) and made them with the chickpeas. Just trying to eat less meat. My 3 & 5 year Olds gobbled them up to. Thank you :)
Angela says
Do you think I would be able to use a blender instead of a processor?
I’m very interested in trying this
I would think so, but I haven’t tried it that way. Let me know if you give it a try!
Neri says
I chickpeas and they turned out just fine with a blender!
Loved the recipe, will definetly do this again, thanks!
Neri says
I used chickpeas and they turned out just fine with a blender.
Loved the recipe, will definetly do this again, thanks!
Shantel says
These were so good! I used black eyed peas instead of the tempeh or chickpeas and they turned out great! I did have to add some more bread crumbs but that may have been from the different bean I used, it was still yummy and tasted very good! and this is from someone who still occasionally eats meat ;0)
Teri Jo says
I made these meatballs and absolutely loved them! I used chickpeas in mine and they stayed together wonderfully. Would this be able to be used in lasagna? Maybe brown it first and then later it in the pasta, sauce, & cheese?
Sierra says
Hi Dana-
First off, I just wanted to say that I adore your website, recipes, and photography. You make being Vegan a breeze. ;D
Secondly, I want to admit that for some odd reason, these meatballs didn’t turn out very tasty to me or my boyfriend. I wouldn’t necessarily blame it on the tempeh, because they didn’t taste very bitter. The problem was actually a lack of flavor and too much of a bread-y taste/texture. Do you have any idea as to why that may have happened? I’m going to try to make these again tonight, so any advice would be MUCH appreciated. I know it has nothing to do with you, as I am not the best cook in the world and probably messed up at some point.
Much love!
Sierra
Ellen Lederman says
This is now my favorite meatball recipe! Love the texture and taste. Have tried balls with nuts and mushrooms, but now prefer this. What a great way to use tempeh (being a bitterness wimp, I did steam it for 5 minutes). tempeh is great—full of protein, minimally processed, and fermented to boot.
They even held together, unlike other veggie balls!
We only got 17—yours must have been really small to have gotten 22 and your fingers very nimble! Half were on pasta—froze the other half and will make a meatball sub.
And Dana, since this recipe is so fantastic and your photography is so stunning and the quality of your writing is so good, you are forgiven for not calling them by a cutesy name like “neatballs!” :) I can live with them being called meatballs—I know they are vegan!
Laura E. says
Your site has been such a blessing to us in our journey to eating plant-based/vegan/healthy foods. Thank you so much! I thought I’d never have spaghetti and meatballs again, and that has been such a heartbreaker. These are delicious!
liz says
I’ve made these meatballs twice. My family and I LOVED them! I added some sautéed mushrooms to the recipe – a great addition. Thanks again!
Jason says
OMG this was amazing. I made it last night for spaghetti and everyone loved it. Had a few left over today and crumpled them up for pizza- which is to die for right now. I did add red pepper flakes and fennel seed to get a bit hotter “meatball” flavor. This recipe (like most of your recipes that I have tried) is a total keeper.
BTW this was my first time cooking tempe and I did not steam it before hand. I just used it straight from the package and did not notice any bitterness.
Keep it up gurl,
Jaylo
Beth says
How do thsee freeze & reheat?? This vegetarian mom of a 4 year old with a dairy allergy DESPERATELY needs easy weeknight meals!!!! So excited to try these!!!
Monica C. says
I absolutely LOVE these meatballs! I already made these on three consecutive Sundays for our Italian dinner night and my husband and I adore them! I made them with tempeh and served them with a homemade red sauce over Explore Asian black bean speghetti. We are vegans and follow the Eat to Live lifestyle (so I don’t add the salt and just a quick spray of oil on the pan) and they are sooooo yummy! Thank you so much for this wonderful recipe!
Jule says
I made these with chickpeas instead of tempeh and I kind of never want to have pasta again…unless I have these meatballs to go with it. These were delicious and so perfect with a simple tomato sauce and noodles. Yummy!!
Sian says
These look so good. If you don’t have tempeh, could you use firm tofu? Or will it affect the taste too much?
Nanette says
I made these and they are awesome, I would have never thought to blend tempeh, but it worked great! They were delicious and they kept their shape. Thanks for the great recipe!
Jessica says
Tried making these last night and it turned out great. These are so rich in flavour and super filling. My boyfriend said they reminded him of falafels but I’ve never had one so I don’t know. Anyway, I will be adding this to my recipe box for sure. Thank you!
Jeaane says
These are wonderful, crispy, meaty and take on the Italian seasoning nicely. Very satisfying. My husband and I ate several with spaghetti and marinara. I saved half dozen more and ate the next day – yum. They freeze well too
Kelsey says
I often find that on a lot of recipes people will comment saying “this looks really good!!” But then there is never much follow up as to whether or not it was really good… so that’s why I’m writing this review. I made these today and they are FABULOUS!!! Actually really do remind me of regular meatballs. Maybe more like turkey meatballs than beef though. Since going vegan I have often thought about my true love – a meatballs sub (or grinder which they call it where I now reside (new england)) and this really hit that spot. Put it on a gf hot dog roll and topped with some kale, leftover coating, and pasta sauce and WOW I am in heaven. So good… must try for everyone wondering if it’s good! Although I must add this took me more around 2 hours or more to make start to finish.
Collett says
oh no forgot to rate! 10 stars!
Collett says
Me and the love made these with Spaghetti squash last night and it was amazing!
we tried the spaghetti squash lasagna (my first time trying the squash “noodles”) but im not too hott on the ricotta.
So getting to enjoy spaghetti squash with my favorite meatballs was pretty special to me!!
Liz says
I love your recipes. Thank you for doing what you do! Just a note that the directions for this recipe never mention when exactly to put the flax egg in the mix. When mine were finished cooking I looked over at the flax egg and realized why mine didn’t shape the way they were supposed to.
Maria says
Our family has recently become mostly vegetarian and I was craving spaghetti and meatballs. This recipe looked very promising so I tried it. It was great! The “dough” was a great consistency for rolling, the coating was delicious, and the balls were nice and crispy. Two things: we’re not vegan so I used regular Parmesan cheese and I had a box of panko bread crumbs so I used those. My daughter didn’t like the tempeh flavor so I’m going to try chickpeas instead next time. Thank you!
Ken says
Ok while these are very nice and awesome, they are in NO MEANS healthier than their meat counterpart. Don’t beguile yourself that way.
They’re delicious though.
Kelsey says
Actually, I would have to say that these are MUCH healthier than the meat counterpart. First off, there is no meat, and that right there makes it much healthier than the fat in meat. Second, it uses real ingredients, and fats in the form of plants. Tempeh is fermented and so it is great for the gut. Soy beans and rice together make a complete protein, so there’s that as well. Nutritional yeast is a great form of b vitamins. Flax is also wonderful source of nutrients. Parsley is also very healthy as it clears out toxins. Pretty healthy in fact I ate 5 and feel awesome! Not at all weighed down like I would with meat.
Eric says
These were terrific. The flavor reminded me of the Amy’s quarter pound veggie burgers that I ate all the time in college. I’ll be making these all the time now and will probably try flattening as a veggie burger. The only thing I did differently is I used an additional flax egg to dip the balls before the coating.
sc says
Have you tried this in soups? I was trying to find a veggie meatball that could stand-up to being in a soup. All my attempts have fallen apart. I really want a good Italian Wedding soup meatball
Kimi says
We loved these meatless balls! since we were messing around with your versions of italian we also did up the chickpea bolognese… those dried up and did not do so much for us(vegetarian husband and vegan/veg/raw wife)… but the balls are in rotation… was also soooo satisfied with the carrots as pasta… great idea! keep up the great work… we really count on you! =^..^=
Devyn says
For me, personally, this dish was only okay. I don’t know what it was but the meatballs were pretty mushy on the inside and felt undercooked, despite cooking them 20 minutes. Although meatballs are a bit soft, these were just dough. The flavor was alright but the texture needs tweaking!
Thank you!
Lauren says
Just made these meatballs for dinner tonight, amazing! The homemade cashew parm was a great addition!!!
Melissa says
They look fabulous. I will be making them tonight. Do you think they can be baked instead of pan fried?
David says
I love the concept for these meatballs! However, something didn’t work for me and they would not hold together. As a previous commenter mentioned, my dough was more of a humus consistency. I see someone else used extra bread crumbs to hold their dough together better. I would love to try this again. BTW, I used the garbanzo bean substitution instead of tempeh. Other than additional bread crumbs, do you have any other suggestions?
Alex says
I just made a batch of these and they are so good! I was pretty reserved in my expectations because I’m not usually a major tempeh lover, but they taste really really great. I boiled the tempeh for 15 minutes before starting to take the bitterness out. I also didn’t have a food processor, so I just used a potato masher, and it worked really with the warm, softened tempeh – I was still able to get a smooth consistency.
Alex says
I just made a batch of these and they are so good! I was pretty reserved in my expectations because I’m not usually a major tempeh lover, but they taste really really great. I boiled the tempeh for 15 minutes before starting to take the bitterness out. I also didn’t have a food processor, so I just used a potato masher, and it worked really with the warm, softened tempeh – I was still able to get a smooth consistency.
Jaclyn says
Do you think I could use leftover soy bean pulp to replace tempeh?
Sorry, never used that. Not sure!
Shae says
Honestly this recipe has been a lifesaver for me, since going vegan I have craved a hearty pasta dish, and this certainly delivered. It is packed with flavour, and is super satisfying! Thanks Dana
Jennifer says
Made this with almond meal instead of bread crumbs last week for family and it was hands down the best meatball recipe I’ve ever made. I usually do a lentil based meatball but they require a million ingredients, a better part of an hour, and are just “good.” This one took no time and was amazing! So glad I found this recipe. Also, so glad to see the chickpea version you just put up! Thank you!
So kind! Thanks for sharing, Jennifer!
Nancy says
I was wondering about the part where it says, “Mix remaining bread crumbs and parmesan cheese together in a shallow dish.” I figured these two were among the “remaining ingredients” that were added along with the sauteed onion and garlic, but can you tell me the quantities they are divided into? I have twice added the full amount into the processor before realizing that I was supposed to leave some to coat.
P.S. It’s a wonderful recipe!! We are addicted. I use chickpeas (because I always have them around) as well as almond meal instead of breadcrumbs – the texture is perfect and we are addicted!
Nancy says
Oh wait! Found the coating ingredients (separate). My bad…
Clara Arteaga says
Hi, i was wondering what blender or food processor you used?
Find that information here!
Jen Robins says
Really really good “meat” balls, I like the flavor and the consistency was great, the parsley made it a lot better, along with fresh basil and oregano. Meat balls have been the only thing I’ve really wanted meat wise since I became a vegetarian, these definitely quenched that craving, I decided to use the Garbanzo beans, you couldn’t really taste them but I thought that was a interesting use. My Aunt and Uncle also really liked them and they’re not vegetarians, they really liked the taste, and said the smell and flavor was “Amazing”. I would most defiantly make them again.
Laura Irving says
I made this for dinner and found them to be very dry. Any suggestions to make them less dry? The taste is great
Bambi says
I plan to make these tonight. I’m really excited because the kids have been begging for meatballs. I’ve been putting them off because the recipe I grew up with is walnut-based but my youngest is allergic to nuts (haven’t found one yet that he can tolerate :-|). He also doesn’t do good with the heavily processed soy products (so no store-bought vegan meatballs) but does ok with non-GMO tofu so should do fine with the tempeh. Yay! Thank you so much for this recipe so I can fulfill the wishes of my older two kids without leaving the youngest out!
Chloe says
could I use nutritional yeast in these instead of vegan Parmesan? I cant wait to try these out!
Chloe says
ok, so I used only nutritional yeast and it worked perfectly! I loved the taste and texture so much! my non-vegan family also thought they were really yummy :D great recipe and thank you for sharing!
krystal says
These were delicious (we had them for dinner last night and I’m eating the leftovers for lunch). I substituted one and a quarter cups of cooked lentils for the tempeh and they came out great. Flavorful and not at all dry. This is my new “meat”ball.
Constance says
I made these using tempeh and almond meal instead of bread crumbs. They’re super tasty and very easy to cook! No crumbling at all while being seared in the pan. A bit dry on their own but once paired with a well sauced pasta, they’re perfect. Thanks for another great recipe!
Diane Pagel says
I’ve made this a number of times now, using chickpeas instead of tempeh, and almond meal as my coating. My new go-to recipe. So easy. So good.
Kristina Hays says
Made these today and have to say – they were delicious! Everything I make from your website is genius. You make this new vegan adventure so much fun! My husband eats at a Vegan cafe at Google everyday at lunch and he said that these recipes give them a run for their money.
Tracy says
I didn’t have Tempeh so I used Chickpeas. Used sweet onion instead of white. Forgot the garlic. Even with my alterations it turned out great! To dry them up a bit more I added breadcrumbs to the “batter” until they were more moldable. When I say breadcrumbs, I mean literally just oven dried bread that I put in the processor. Even my 3 year old loved them! I served with a red sauce and pasta. PERFECT!!
Thanks for sharing, Tracy!!
Tiff says
Hey, could I use regular bread crumbs, regular cheese and regular eggs too? Would it turn out the same? I’m pescatarian, so maybe even shrimp? They do have a similar texture…
Lara says
Hi!!! I’ve been craving homemade vegan spaghetti and meaballs and came across your recipe. Quick question for the sauce that you linked into this recipe, how do you prepare it for the spaghetti? I’m not much of a cook but I’ve been cracking that shell a bit more lately hence my question >.< Thank you and can't wait to try this!
Maurita says
Hello! So I just came across these and made them, they were amazing!! I didn’t steam it and it was my first time working with tempeh, so I just have one question! The outside of the meatball was firm and crisp, I cooked it for a while extra in the oven even to crisp them more. BUT the inside was mushy seeming. Is that how it’s suppose to be??
Thanks!
:)
AB says
Can you freeze these? Make a bunch and freeze?
Marisa says
I made this last night- with the chickpeas instead of the tempeh. It turned out amazing!!
My husband and 10 year old daughter both gave it two thumbs up. Delicious!!
Barbara says
Dear Marisa,
Did you hand chop the chick peas? I can imagine them getting overly pureed in a food processor. thank you! I play on trying this recipe but don’t want to deal with the tempeh, and chick peas are MUCH less expensive, of course!
They actually do well in the food processor!
Kristine says
HOLY SMOKES!! These are PHENOMENAL!!!! I just made a batch ‘cocktail size’ to serve as hors d’ oeuvres and I’m afraid I’m going to eat them all before everyone gets here!! They are so flavorful with the vegan parm exploding onto your tastebuds!! Thank you so much for my new favorite party dish!! They look beautiful too!! Absolutely superb!!
Kayla says
I made these with your Vegan Garlic Pasta recipe and it was delicious! Meatballs are something I’ve really missed since becoming vegan and this recipe fills that void! Thank you :)
Kristen says
Hi, These sound great, I am new to the vegetarian diet. Can I simmer these in the sauce or will they fall apart?? Thanks!!
diana says
They seem pretty put together but I usually heat the sauce in a separate pan and pour it over the meatballs once they are done.
Kristen says
Thank you Diana!
diana says
No problem! And that’s awesome that you are exploring being a vegetarian! I’ve been one for 22 years and I’ll never go back! :) Here’s my pinterest page if you’d like some more ideas.
I love the Minimalist Baker, I’ve tried quite a few of their recipes.
Karen says
Hey Dana,
Concerned that the tempeh would not be deliciously flavourful I opted to use Surata Tempeh – Italiano flavoured. (I love tempeh but it needs to be well seasoned.) Surata is available all over Oregon (well at least I think so). I use all of the other ingredients including the parsley. I think the Italiano seasoning increased what was bound to be delicious anyway. Since it was the second time cooking Tempeh for my mum I was delighted to see her pleasure when she bit into them. Thank you for the great recipes.
Lauren says
I’ve made these a couple of times now and even my meat eater fiancé has specifically asked for them! I absolutely adore these, thank you!!
diana says
:)
diana says
Wow! These meatballs are AMAZING! And I have been a vegetarian for 22 years now, and these blew out any other meatball. These are my favorite meatballs ever! And I love the healthy ingredients. My only complaint, why can’t I make them in a few minutes?!? ;) I would seriously eat these every single day. My husband and kids loved these too. Thanks so much for sharing!
Katie says
These turned out good. The bitter taste isn’t great, but at least isn’t too overpowering (just noticeable…and not that great). Yet people who enjoy bitter tastes will perfectly enjoy these. Oh! And the vegan parm was super yummy. I tried walnuts as the nut before, but used cashews like Dana said, and that is so much better!
Thanks for sharing, Katie! To get around the bitter taste altogether next time, just go with chickpeas!! xoxo
Alex says
These were turned out PERFECT!!! I usually am not that into tempeh but I loved the taste as well! Thanks so much! This recipe is a keeper!
Oh yay! Thanks for sharing, Alex!
Rosey says
LOVE this recipe! Have made it twice. Carnivore husband likes it too. He has no idea he is eating tempeh :) I made it almost oil free too by sauteing the onions and garlic in water, an oil mister for browning the meatballs, and using parchment paper for baking
Eileen says
Wow, this was amazing! I was worried when my kitchen started smelling like my childhood & thought I might be disappointed by these meatballs. A keeper! Many thanks!
Christina says
LOVE your recipes, and love that you are fellow Wichitan!
Natalie says
These “meat”balls are amazing! Before trying this recipe, I had only found one vegan meatball recipe I loved (bean based), and had tried tempeh on several occasions with unappetizing results. The bean based “meat”ball were delicious, but lacked the very specific texture meatballs have. These tempeh “meat”balls are the most perfect texture! They feel like meatballs, and break apart like meatballs! An absolute triumph! I am HOOKED!
Also—I definitely recommend boiling the tempeh for 10 minutes before hand. This is the first time I tried this method, and the first time I actually enjoyed it!! This is a must to lessen that “tempeh taste”.
Thank you for this magnificent recipe :)
Yay! Glad you like it, Natalie!
Kristin says
This recipe sounds excellent, can’t wait to try.
Do you know by chance if they would freeze well — and if so, any special instructions? I’d love to make a double or triple batch and have ready-to-go for 4 or 5 dinners over the next couple months.
I think they would! I would recommend just freezing them WITHOUT baking, and then just baking them at 350 or 375 until golden brown and hot. Hope that helps!
Lauren says
Made these and like Emily, served them over spaghetti squash with marinara and wow, SO GOOD! Tempeh can be tricky to cook with IMO but these turned out so full of flavor! And were a cinch to make :)
Thanks Lauren! So glad you enjoyed these. Cheers!
Jes says
Wonder if it’s possible to make a “Stuffing” and meatball meatball.
Nikki @ Active Vegetarian says
I have made “meat”balls many times before, mostly using lentils – I like the idea of tempeh instead :)
Kristin says
I eat a **mostly** plant based diet, but there are a few weaknesses that I can’t seem to give up – meatballs being one of them! I’m not expecting vegan meatballs to taste like meat, but I have been searching for something that tastes great! These look awesome – I’ll be trying them this weekend!!
Emily says
Made these for dinner tonight and they were amazing! Sooooo good over spaghetti squash and veggie pasta sauce – and of course topped with your vegan parm! Keep rockin’ those recipes!! :)
Thanks Emily! This made my day! Thanks for sharing :D
Melissa says
What do you use for the nutrition analysis of your recipes? I’ve wondered that ever since I started following your blog a long long time ago! I’m a registered dietitian, so I always appreciate that you put that info there, and I’m curious if you use specific computer software or something more like My Fitness Pal.
I like using CalorieCount.com’s recipe analysis tool. It does, of course, produce estimates, and we note that on the blog. But I’m fairly happy with the results!
Melissa says
Cool beans. I’ve been to that website a time or two. Thanks for the reply! :)
Lola says
I never thought to make vegetarian meat balls, what a great idea! I am going to try this today, only I couldn’t find tempeh in our local supermarket so I am using tofu, hope that still works. Thanks for the great recipe! I love your blog and often pin your recipes so I can try them out later!
Laura says
Thank you Dana for such a tasty ‘meatball’. My daughters and I ate them with some homemade marinara sauce over a bed of zucchini noodles!! YUMMMMMYYYYYY.
I can’t buy tempeh here so I used chickpeas and they held together quite well.
Yay! So glad you all enjoyed it :D
Lisa says
Another winner. These are fabulous! Pasta is my serious comfort food and these meatballs round out the meal. I love that they have tempeh, flax, nutritional yeast and cashews in them.
Yay! Glad you liked them, Lisa!
Kelsey says
Hi there! I am wondering if I can form the meatballs ahead of time (couple of hours) and then fry/bake them later on. Should they go in the fridge or stay at room temp, if it’s even possible? And if it is possible, would a regular egg hold better than a flax egg for that? Thanks!
Leah Musgrove says
Gonna try these next week… can I bake these? I fail miserably at sauteing & frying & even grilling. Pity me.
Laura says
Hi. First of all, I envy you for having such a dad.
Secondly, you just gave me a wonderful way to use up that left-over tempeh from yesterday’s sandwiches. In my experience, tempeh is bitter if it is not cooked. Even grilling it slightly will solve the bitterness issue.
I’m pinning and printing your recipe.
Thanks.
Evelyn says
I am so excited to try these!!! My first attempt at vegan meatballs didn’t turn out well but your recipes are always amazing :)
My experience with tempeh is limited. You don’t have to steam it first? How would that change the consistency? I trust you of course, I was just curious because I’ve always been told to steam it for ten minutes beforehand.
If you steam it beforehand, it does lessen the bitter taste (as I’ve been told). Of course, I’m always trying to expedite things, so I didn’t! Otherwise, you could sub chickpeas interchangeably in this recipe for a faster prep time. If you’re concerned with the bitter taste tempeh can have, definitely steam it for 10-15 minutes before adding to the food processor. Hope that helps, and good luck!
Leigha @ The Yooper Girl says
YES yes yes. I’ve been wanting to go vegan but I can’t give up spaghetti – problem solved! Thank you Dana! I’ve been wanting to try tempeh too. Your dad sounds like a wonderful man!
He is! I’m grateful for him every day.
I think the hard thing about going plant-based for me has been rethinking how to get enough protein. Tempeh makes it so easy though, as does tofu. I’m also eating more legumes, nuts and seeds now than I ever did before!
Good luck with this recipe! Let me know how it turns out!
Nora @ Savory Nothings says
Ha, I did the carrying fresh laundry through rain as well, I’m so
glad these days are over!
This looks and sounds so delicious – I have never dared to cook with Tempeh so far but I just light have to finally try it!
It’s a little more tricky than tofu in some ways, but easier in others (firmer texture). If it’s your first time, I’d recommend steaming it for 10-15 minutes before adding it to the food processor to lessen the bitter taste it can take on. Then it will really absorb the other flavors of the dish and make it more delicious! Good luck!
Nora @ Savory Nothings says
Thanks for those tips and hints!
Gaby says
Mmmmm mmm!!! Must try this!!
Gail says
I can’t wait to make these! ❤️
Kristen says
These look great! If i use chickpeas instead of tempeh do i just blend the chickpeas?
Yep! Just add them in the food processor (rinsed and well drained) where I mention adding in the tempeh. Somebody already made them this way (I saw on Instagram) and they had success! Good luck!
Cyndee says
I just tried making these today with chickpeas. Unfortunately, I did not have success. The mix came out too hummus-like and it was difficult to work with – the meatballs didn’t hold their shape. They came out looking like meatball cookies LOL. By the way, the mixture WAS tasty, and I added a bit of fennel seeds, thyme and paprika to give it a bit more herb kick. I’ll try with tempeh next time around.
Bird says
hubba hubba. Now you’re talkin my language. I have been making them with lentils which is fabulous, but I would like to switch it up a bit, tempeh is unheard of in these parts but chickpeas, now there is an idea!
Chickpeas, lentils, tempeh, I think they would all work in this recipe with slightly different textures/flavors. Tempeh is definitely the sturdiest of the three which makes them hold together better. But chickpeas would be tasty as well! Lentil meatballs are next on my list :D
Hannah R. says
I added this to this week’s dinner plans right away:) Can’t wait! Also, this made me want to go and visit my Dad! What a sweet story.
Hannah @ CleanEatingVeggieGirl says
These sound super delish! I want to try them on “meatball” subs!
Cheryl says
Oh wow! These sound awesome and oh so simple, which is a must most of the time. I make some killer meatballs with seitan but that requires um… planning ahead. A lot. Which I hate. A lot. So these are my new favorite! I’d love for you to try your hand at a soy-free meatball, too! Maybe made with lentils? Nom.
Thanks, Cheryl! I’ll add a soy-free variation to my list. Chickpeas would act nicely in this recipe, so give that a try in the meantime!
Biz says
I’ll have to give this a try. Just for me though. One time my husband called me and asked what was for dinner. I told him “spaghetti squash and quinoa meatballs.” He just laughed.
I got home, got to cooking, and 20 minutes later came out with spaghetti squash with quinoa meatballs. He immediately went to Twitter and said “my wife told me we were having spaghetti squash and quinoa meatballs for dinner. I thought she was kidding. She wasn’t.” :D
haha, it’s still worth a shot! Maybe you’ll convert him with these magical vegan balls ;D
jaime // the briny says
I’ve been curious about making meatballs with tempeh and have been afraid they’d fall apart or be crumbly or just plain weirdballs. thanks for posting these, and for quelling my fears–they look awesome!
These stick together quite well! Not crumbly at all. Good luck!
Emilie@TheCleverCarrot says
OMG your laundry… I laughed. Well, not at you but because I can totally relate. In our first apartment, we lived in this ‘up and coming’ area in nyc with only one place to do laundry. Then it closed. We didn’t have a car. So I would drag my laundry back and forth on the 7 train to the nearest laundromat. You should’ve seen how ridiculous I looked dragging a sack of clothes down the street! I would drop it off at one of those places that do it for you… only to get it back with stains all over everything! Needless to say, you are lucky that you lived near your dad. Sweet moments and efficiency!
These meatballs look killer and I love pasta- crave it every day! x
Ugh, on the train? The WORST! I think you’re the one who deserves laundry pity ;D Hope you’ve upgraded since then!
Ellen Lederman says
Sounds wonderful. I’ve grown to love tempeh (I do steam it a little first.) I’ve graduated from using stuff like TVP/Morningstar crumbles, so this will be perfect. I can picture it as a meatball sub as well (we don’t do a lot of bread, but a little isn’t good to kill us).
And thanks for admitting to a craving for pasta! So many people think it can’t be part of a healthy diet. I don’t just want to live on steamed veggies just because I am a whole foods plant based vegan! My new love: black bean pasta. Made from nothing but organic black beans. With the black bean pasta and the tempeh meatballs, no one could question whether a vegan meal has enough protein.
Of course I love pasta! It’s something I try to limit in our diet, but I crave it just about every other week, when my body is wanting something other than veggies to the max. Glad you agree. Hope you give this a try, Ellen!
JLu says
Pictures are lovely! And looks really yummy
Ashley says
These looks so good! I have yet to try making a vegetarian meatball, but these have inspired me to do so for dinner tonight.
Katie @ Beyond the Clothing says
I love the story about your Dad. I have a dad like that. They really are the greatest.
I’ve always been quite the carnivore but these look obscenely tempting. I might have to actually go buy tempeh… Where in the store is it? haha
Thank you for sharing! Looks delicious.
Megan says
Publix — with the produce in the organic section, sometimes by the juice
Walmart may have it in the produce section on the bottom shelf underneath fresh herbs
Kroger – organic section
michelle LaFayette says
Want great tempeh. Easy to make, And you can use any bean. Give it a try. It will leave store bought tempeh IN THE DUST.
michelle LaFayette says
Oh this is a really good recipe to use it in!
molly yeh says
i have an ex boyfriend whose mom made meatless meatballs that were OUT OF THIS WORLD and i’ve since tried asking him for the recipe… no dice. UGH. so thank you for these. and for that cute bit about your dad, that is the best :)
I think you have the right to know that recipe. Just sayin’. Hope this fits the bill in the meantime, friend! Also, can I come live on your farm? Kthanksbye
Meaghan says
Rhonda totally folds her socks.
I know, I saw her once. ;D
Ellen says
I love tempeh! I’d only tried it whole-marinated and baked or sautéed. I’d love to try this one!
The Blonde Chef says
I really enjoyed the back-story to this post, and LOVE that these meatballs back a nutritional punch! Great recipe!
Katrina @ Warm Vanilla Sugar says
Simple indeed! And so yummy looking :)
Maryea {happy healthy mama} says
I’ve made many different kinds of vegan/vegetarian “meat”balls, but never with tempeh. Love it!
Hope you’ll give it a try, Maryea!
Freddy says
U should try deep fried tempeh+tumeric powder. Then dip with soys sauce+garlic+sugar+green thai chillies (blend)
Scott Runzo says
Stick to the topic
Andrea says
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