I love anything to give pasta some life. I found this recipe for Tempeh Italian Meatballsand thought I would give it a try. These meatballs are vegan but I made mine gluten free too. I do have to give warning though for those who are gluten free, please check the kind of tempeh you buy. There are different kinds and I accidentally bought one with barley in it. Please read the labels. These are the best meatballs I have ever tasted that were gluten free and vegan. They have a meaty texture and spectacular flavor. Please note that the recipe I made is slightly different than the one linked. If you are not wanting gluten free, please follow the linked recipe. I hope you enjoy as this is a huge favorite among my 5 year olds and husband.

Tempeh Meatballs

These meatballs are vegan but I made mine gluten free too. They are meaty in texture and have a spectacular flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Cuisine American

Servings people

Ingredients

1 pkg. organic tempeh simmered in water for 10 mins, cooled and grated.
1/4 cup instant Gluten Free oats I put regular rolled oats in food processor and pulsed a few times.
1/4 cup Nutritional Yeast
1/2 cup All Purpose Gluten Free Flour
1/2 tsp Xanthan gum
1 tsp onion powder
2 garlic cloves crushed
1 tsp sage ground
1 tsp Thyme
1 tsp dried oregano
1/4 cup fresh parsley chopped
2 Tbs Tamari sauce organic, gluten free
2 Tbs. A1 Sauce/BBQ Sauce make sure it's gluten free.
2 Tbs. coconut oil organic

Instructions

Mix cooled and grated tempeh in a large bowl with oatmeal, nutritional yeast, gluten, onion, garlic, and spices.
Add sauces and mush/mix together with your fingers. Add a splash of water if needed.
Heat oil in a large frying pan over med-lo heat. Shape tempeh mixture into 36 small balls.
Fry in oil for 15 mins, turning regularly, until nicely browned on all sides.
Although the meatballs can be served right away, they are even better when simmered in a tomato sauce for an 30 minutes or so. Serve with pasta or meatball sandwich.