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…
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.
- 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
- Jar of favorite spaghetti sauce
- cooked gluten-free pasta for 4
- Heat enough oil to fully coat the bottom of a nonstick skillet on medium heat.
- In a food processor, mix all the ingredients together with the exception of 1/4 c. of the breadcrumbs.
- 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.
- On low heat, warm up the spaghetti sauce. Place the cooked noodles in to fully immerse into the sauce. Plate and top with meatballs.
- Serving Size: 1 tempeh ball
- Calories: 72
- Sugar: 1.2g
- Sodium: 120mg
- Fat: 5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g