These vegan tempeh meatballs are an easy, high protein plant-based meatball. They're hearty, flavorful, and perfect for adding to pasta, sandwiches, bowls, or any recipe that calls for meatballs.
Meatballs are one of those foods that are the base of so many delicious recipes. Everything from classic spaghetti and meatballs, to meatball subs, to grain bowls.
I have a few meatball recipes that I love - a black bean meatball that's packed with fiber and nutrients, and a bean-gluten meatball that's got tons of protein.
These tempeh meatballs are the best of both versions: they've got fiber and nutrients, AND protein, all while being gluten-free!
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Why You'll Love These Vegan Tempeh Meatballs
- Simple Ingredients - tempeh, onion, and a few seasonings come together for an easy homemade meatball.
- Packed with protein - tempeh is naturally high in protein, and gives these balls as much protein as a meat-based meatball
- Versatile - Use them with pasta, sauce, subs, bowls, or as the base for other meatball recipes.
- Dietary needs - these meatballs are totally vegan, gluten-free, oil-free, and refined sugar free
Ingredient Notes & Substitutions
- Tempeh: I use Lightlife tempeh, but any tempeh brand will work. You can also use a tempeh made from another type of beans.
- Flax Egg: instead of flour we'll use ground flax and water to bind the meatballs
- Yellow Onion: you can also use a red onion. I like to quarter the onion to help it break down easily in the food processor.
- Garlic: again, pre-mincing the garlic helps it break down and distribute evenly throughout the mixture
- Dijon Mustard: I love using mustard to add a tang, and I find that mustard also helps with binding
- Salt & Pepper
- Oregano & Parsley: a few dried herbs help add flavor. You can also use herbs de Provence, Italian seasoning, or any herby blend you have on hand
- Liquid Smoke: adds a umami, smoky flavor
Step-By-Step Instructions
Step 1. Place all the ingredients in a food processor and blend until uniform in texture.
Step 2. Shape into balls. I like to use a size 40 cookie scoop.
Step 3. Bake at 375 for 20-35* minutes. Or air fry at 350 for 10-12 minutes.Pan-fry in a shallow amount of oil for 2-3 minutes per side.
Ways to serve Tempeh Meatballs
- Serve with your favorite pasta and marinara
- Add them to meatball subs or sandwiches
- Use them in grain bowls or meal-prep lunches
- Use them as the base for my vegan Swedish meatballs
FAQ & Expert Tips
Not if you don't want to! I don't mind the flavor of tempeh and basically never steam it. Since you'll typically be cooking the meatballs again in some type of sauce, the steaming portion can happen then. That said, if you are sensitive to the slight bitterness, feel free to steam the tempeh before making these meatballs.
Store in an airtight container for up to a week.
Yes! Place in a freezer safe bag and freeze for up to 6 months.
Recipe Prayer
Thank you God for plant-based versions of our favorite foods. Thank you for giving us nourishing foods that feed our bodies. Amen.
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📖 Recipe
Vegan Tempeh Meatballs
Equipment
Ingredients
- 2 8 Ounce Blocks Tempeh
- 2 Tablespoons Ground Flaxseed + 3 Tablespoons Water
- 1 Small Yellow Onion quartered
- 2 Cloves Garlic minced
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Salt
- 2 Teaspoons Dried Oregano
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Pepper
- ½ Teaspoon Liquid Smoke
Instructions
- Place all the ingredients in a food processor and blend until uniform in texture.
- Shape into balls. I like to use a size 40 cookie scoop.
- Bake at 375 for 20-35* minutes. Or air fry at 350 for 10-12 minutes.Pan-fry in a shallow amount of oil for 2-3 minutes per side.
Notes
Nutrition
Nutrition information is an estimate.
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