• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fork and Beans

Making food fun for the family

  • HOME
  • ABOUT
    • Privacy Policy
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
  • Crafts | Activities
  • My Cookbook

Spaghetti and Vegan Meatballs

September 13, 2011 by Cara

This homemade spaghetti and vegan meatballs is oh-so comparable to the real thing and a sure knock-out-of-the-park for the people at your dinner table. With a softer bite then actual meatballs, these tempeh-filled meaties are still packed with flavor and deliciousness. Your guests might even put you on their shoulders and start singing, “For she’s a jolly good lady…” And even if they don’t, I bet you that they are thinking about doing it…

Spaghetti & Vegan Meatballs - Fork & Beans

It’s definitely one of my favorite meals to eat and I love how similar these tempeh balls are to the real thing. They taste really good the next day, in fact, they might even taste better than straight from the pan! Which, if you can find a recipe that can tout that then you know you are in for a good meal.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti and Vegan Meatballs

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 10-12 tempeh balls 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 8 oz. tempeh
  • 3/4 c. gluten-free breadcrumbs
  • 1/2 c. onion, thinly chopped
  • 1 Tbsp. flaxseed meal + 3 Tbsp. warm water
  • 2 garlic cloves, minced
  • 2 Tbsp. vegan Worcestershire sauce
  • 2 Tbsp. fresh basil, thinly chopped
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme, chopped
  • ½ tsp. sea salt

Other ingredients:

  • Jar of favorite spaghetti sauce
  • cooked gluten-free pasta for 4

Instructions

  1. Heat enough oil to fully coat the bottom of a nonstick skillet on medium heat.
  2. In a food processor, mix all the ingredients together with the exception of 1/4 c. of the breadcrumbs.
  3. Form into 1″ balls. Roll into remainder breadcrumbs until fully coated. Brown in skillet until all sides nicely browned. Do in batches if needed. Remove from the pan.
  4. On low heat, warm up the spaghetti sauce. Place the cooked noodles in to fully immerse into the sauce. Plate and top with meatballs.


Nutrition

  • Serving Size: 1 tempeh ball
  • Calories: 72
  • Sugar: 1.2g
  • Sodium: 120mg
  • Fat: 5g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 5g

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

 

namastasty

YOU ALSO MIGHT LIKE:

  • Vegan Meatball Sub SandwichesVegan Meatball Sub Sandwiches
  • Cauliflower ParmesanCauliflower Parmesan
  • Summer Veggie Pasta SaladSummer Veggie Pasta Salad
  • Easy Vegan Creamy Pasta with KaleEasy Vegan Creamy Pasta with Kale

Filed Under: Anti-Candida Friendly, Dairy-Free, Dinner Ideas, Egg Free, Gluten-Free, Kid-Friendly, Nut Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « I love you. I love you not.
Next Post: Gluten-free Nutter Butters »

Reader Interactions

Comments

  1. Amy

    April 7, 2015 at 1:18 pm

    Hi! These look amazing. I have a soy allergy and I’m wondering if you could suggest a substitute for tempeh that might work? Thank you!

  2. Danielle Weiss

    March 10, 2015 at 3:06 pm

    hello- going to make these in a bit tonight! I only have chia seeds. I heard that the ratios are different, you usually need a lot more flax than chia? How can I use chia instead for this recipe and will it change the wet/dry ratio?

    • Cara

      March 10, 2015 at 3:20 pm

      Hey Danielle, simply use the same ratios and you should be fine! If you find it too dry, just add a small amount of water until it’s where you want it to be. Enjoy!

      • Danielle

        March 10, 2015 at 6:42 pm

        Hey Cara,

        Thanks so much! Made them tonight. They were great. Made them with a chia egg and baked them at 375 for 10 minutes on each side. Only question I have, were yours a little on the mushy side internally? Mine stayed together great and were crispy on the outside but a bit too “untextured” and mushy on the inside. Maybe I blended everything too much? Any ideas? My boyfriend still liked them which is good, but they definitely could use some more texture. They had good flavor though

  3. crystal

    September 9, 2014 at 9:36 am

    can you use something instead of tempeh

  4. Skbk

    March 31, 2014 at 12:42 am

    What could I use in place of worchestshire sauce, since that’s. It vegan?

    • Cara

      March 31, 2014 at 7:55 am

      You can definitely fine vegan versions of Worcestershire so if that is a concern, rest assured! If you still don’t want to use it, you can use soy sauce or just omit altogether.

  5. Cindy Ott

    January 3, 2014 at 5:34 pm

    OMG Thanks so much for this recipe! It was awesome! I didn’t add the spinach or the flaxseed because it’s just my husband & me & we get those 2 ingredients in other ways. But the flavor was so delicious.

  6. Stephanie

    May 5, 2013 at 5:56 pm

    If I want to bake these instead of on the skillet how long should I and what temperature? Thanks!

  7. Erin

    May 30, 2012 at 8:53 am

    These are so yummy! I served them with spaghetti squash to further the wildness. Thanks so much!

  8. Sarah Douglass

    October 7, 2011 at 11:06 am

    Last night I made these for dinner and I LOVED them (so did my meat eating boyfriend). I added some nutritional yeast flakes to the coating and used soy sauce rather than worcestershier. I also tried to double the recipe but they ended up too mushy so I baked them in the oven which took out some of the moisture and they ended up PERFECT. Nom nom nom. Thank you for posting!

    • Cara

      October 7, 2011 at 11:48 am

      I’m SO HAPPY that you liked them!! I should have come over to your place because I was actually craving them last night too (although I had made some the night before). I might just have to try the nutritional yeast coating–that sound so good! Nice work 🙂

  9. Shel

    September 14, 2011 at 9:56 am

    This looks fantastic, I can’t wait to try it and see what the family says. I know my husband misses meatballs and this look like one of the best (and easiest) homemade options I’ve seen.

    • Cara

      September 14, 2011 at 11:07 am

      I hope the family likes it too!!! Let me know if it works out, Shel. I’m keeping my fingers crossed for you 🙂

  10. Vivian Cutler

    September 13, 2011 at 8:16 pm

    14 Balls (LOL!!!!)
    (Makes 14 balls ←I feel weird writing that (probably because I am immature)…)
    I am with you on this…I teach Junior High!!!
    I never graduated junior high!!! Ha!!! Ha!!!
    I am immature also.
    AND I am so Happy to be!!!
    You might just be my twin!!!

    • Cara

      September 13, 2011 at 8:54 pm

      I just snickered reading you write balls. hahaha. We are totally still in junior high!

  11. Vivian Cutler

    September 13, 2011 at 8:12 pm

    Love this!!! Great Job Cara!!!! Amazing Food Amazing Photos!!! Hugs Viv

    • Cara

      September 13, 2011 at 8:54 pm

      Thank you Viv!

Trackbacks

  1. The Ultimate Tempeh Sandwich - Fork and Beans says:
    July 30, 2015 at 7:01 am

    […] Tempeh Meatballs […]

Primary Sidebar

Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

Footer

Featured On

Fork and Beans featured on WholeFoods Fork and Beans featured on VegNews Fork and Beans featured on Martha Stewart Fork and Beans featured on Super Simple Fork and Beans featured in FamilyFun Magazine Fork and Beans featured in Melissa & Doug Fork and Beans featured on Gluten Free & More Fork and Beans featured on Red Tricycle Cara Reed - Fork and Beans Page Street Publishing

Named One of the Best Kid/Gluten Free/Vegan Food Blogs By

Fork and Beans featured on Cool Mom Eats Fork and Beans featured on The Academy of Culinary Nutrition Fork and Beans featured on Feedspot Fork and Beans featured on Healthline
  • Work With Me!
  • Fork & Beans’ Sponsors
  • Privacy Policy

Copyright © 2023 · Foodie Pro & The Genesis Framework

Fork and Beans
  • HOME
  • ABOUT
    • Privacy Policy
    • Back
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
    • Back
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
    • Back
  • Crafts | Activities
  • My Cookbook