First off, I’d like to announce that balanced bella is now on Facebook! And secondly, these vegan meatballs are freakin AMAZING!! Crispy on the outside and moist on the inside. They seriously don’t even need sauce.
What’s so great about tempeh anyway?
I use tempeh quite often in my rice/quinoa bowls by lightly sautéing it in peanut oil; however, blending tempeh and creating meatballs was something I’ve never done and a complete game changer. Like tofu, tempeh is made from soybeans, but is often mixed with other grains like rice and barley. Unlike tofu, tempeh is a non-processed, fermented food which makes digestion a whole lot easier on the body. Tofu is still more popular and mainstream, but tempeh is making its way up the ranks. Tempeh packs twice as much protein per ounce than tofu and has a nuttier flavor.
If you try this recipe out, let me know by commenting and rating!
- 1 block of tempeh (8 oz)
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 chia egg*
- 1 Tbsp fresh parsley
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp salt
- ⅓ cup oil
- flour for dusting
- Preheat the oven to 350 degrees F/175 C.
- Prepare you chia egg.
- Boil a few cups of water. Once boiling, turn off the heat and add the tempeh. Let sit for 10 minutes.
- Add all ingredients except for the oil and flour to a food processor/blender. You may need to press the ingredients down a few times in order to achieve desired consistency.*
- Divide the mixture into six sections and form the meatballs.
- Pour the flour into a small bowl and roll each ball around, coating completely.
- In a large pan, heat the olive oil on a medium/high heat. Once hot, add the meatballs to the oil and turn them every few minutes, getting them lightly browned all around. Continue this until the meatballs are browned on all sides.*
- Remove the meatballs and place on paper towels/cardboard for two minutes to remove excess oil.
- Place on a baking sheet and bake for 20 minutes to get a beautifully crispy outside, and a moist, chewy inside!
The type of flour you use is totally up to you.
When blending, you want at least ⅔ of the mixture to be paste-like so that the meatballs stay together nicely.
If you do not hear a sizzle when placing the first meatball on the pan, your oil is not yet hot enough.