These tempeh meatballs skip the bitterness and stay juicy inside, with a crisp crust made for dipping in sauce.
Ingredients
- 300 g (10.6 oz) tempeh (1 package)
- 1/2 large onion, chopped and sautéed until golden
- 1.5 teaspoons psyllium husk powder
- 4–5 tablespoons liquid (water, vegetable broth, or soy sauce)
- 3 tablespoons chickpea flour
- 1 tablespoon tahini
- A handful of fresh basil leaves, chopped
- Seasonings: 1 tablespoon nutritional yeast, 1/2 teaspoon smoked paprika, 1/2 teaspoon granulated garlic, black pepper
- For coating: 2 tablespoons tapioca starch and a little olive oil
Instructions
- Cook the block of tempeh in boiling water for 15 minutes (or microwave for 5 minutes in a covered bowl with a little water). Drain and let cool slightly.
- Coarsely grate the tempeh into a bowl. In a separate small bowl, stir the psyllium husk powder with the liquid and seasonings until a thick gel forms. Add it to the tempeh along with the onion, tahini, basil, and chickpea flour.
- Take a 20-minute break and let the mixture rest in the refrigerator. This gives everything time to bind so your meatballs won't fall apart.
- Preheat a convection oven to 210°C (410°F). Shape the mixture into meatballs, coat with a very thin layer of tapioca starch, and place on parchment paper. Spray or brush with a little olive oil. You can sprinkle a little coarse salt on top, too.
- Bake for about 20 minutes, until golden and firm. After baking, gently roll the meatballs in a thick, reduced tomato sauce and serve over spaghetti.
Tips
Those little cracks that form during baking? They're a good sign. They let the tomato sauce work its way inside, making every bite that much better.
Want the nutrition breakdown? Read the full guide: tofu vs tempeh.
