Vegetarian

Tempeh Meatballs takes 15 minutes to prepare.

Tempeh Meatballs takes 35 minutes to cook.

Tempeh Meatballs makes 6 servings.

The ingredients for Tempeh Meatballs are:

2 8 oz. Packages of Soy Tempeh
1/2 cup Quinoa Flour (or whole wheat/other grain flour)
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Black Pepper
1/2 tsp. Red chili flakes
3/4 tsp. Salt
1 Tbsp. Fresh Thyme, finely chopped, or 1 tsp. dried thyme

Here is how you make Tempeh Meatballs:

Cut the tempeh into 1 inch cubes and steam for 15 minutes.Pre-heat the oven to 350 degrees.Place the steamed tempeh and all other ingredients in a food processor or large bowl. Process or use a potato masher (or your hands if the tempeh has cooled) until the tempeh is completely broken up and everything comes together.Lightly grease or spray a cookie sheet. Form the tempeh into ~1 inch meatballs and place on cookie sheet. Bake in the oven until browned, about 20 minutes.If freezing, make sure to allow these to cool completely before doing so. Otherwise the water vapor will make them quite hard to get out after they have frozen together.Makes 24 Meatballs.4 meatballs is a serving.Number of Servings: 6Recipe submitted by SparkPeople user RYONMAREE.

The nutritional information for Tempeh Meatballs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 298.6

• Total Fat: 15.2 g
• Cholesterol: 0.0 mg
• Sodium: 400.3 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 9.2 g
• Protein: 16.8 g

Tempeh Meatballs is Italian cuisine.

The dietary needs meet for Tempeh Meatballs is Vegan