Tempeh “Neat” Balls

Tempeh is really good crumbled and used as a great substitution for ground beef. This “pseudo” meatball recipe is an excellent of protein and iron and contains a considerable amount of fiber, potassium and Omega 3’s. 

Servings: 5-6


  • One 8-ounce package of tempeh – If you’re not a big fan of tempeh, you can sub out 1 cup of cooked lentils instead. 
  • ½ cup water
  • 1 tablespoon soy sauce or coconut aminos
  • 1 teaspoon white miso
  • 2 cloves fresh garlic minced
  • ½ cup Italian style breadcrumbs
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh parsley – chopped into tiny pieces
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon granulated garlic
  • 2 pinches of granulated onion, sea salt and pepper
  • ½ teaspoon caraway seeds (optional)
  • Extra virgin cold pressed olive oil  

Recipe adapted from the New Baguette Tempeh Meatballs Recipe. 


  1. 1. Add parchment paper to a medium size baking sheet.  Lightly sprinkle with olive oil. 
  2. 2. Preheat oven to 375°. 400 degrees if you live in altitude. 
  3. 3. Chop the tempeh into tiny pieces. You can even pulse in a food processor to really break it down. 
  4. 4. Add the chopped tempeh to a medium sized sauté pan along with the soy sauce, water and minced garlic. Cook on medium heat until the liquid is evaporated, about 10 minutes. Let it cool slightly.
  5. 5.  While the tempeh is cooking, add the miso and tomato paste to a medium sized bowl and mix them together using a fork. Then add the breadcrumbs, nutritional yeast, parsley, Italian seasoning, granulated garlic and onion, salt and pepper and optional caraway seeds. Mix together thoroughly with a spoon or spatula. 
  6. 6. Form tempeh mixture into balls and place on baking sheet.
  7. 7. Bake for 10 minutes and then flip with tongs to the other side. Cook 10 – 15 minutes more. 
  8. 8. Serve on top of cooked zucchini or spaghetti noodles. Top with your favorite spaghetti sauce. Enjoy! 

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