Recipe By kimberly
Published Jun 8th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 20 meatballs Calories 72.7

I was so happy when these worked out! I’ve used them with pasta and marinara and also on a sub. Yum!

Recipe Ingredients

  • 1 (8 ounce) package tempeh, cut into 4 pieces
  • 2 slices whole grain bread
  • 3 tablespoons grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes, or to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 Bring a pot of water to a boil; cook tempeh in the boiling water to soften the flavor of the tempeh, about 5 minutes. Drain and cool tempeh.
  3. 3 Place bread in a food processor and pulse until evenly crumbled. Transfer bread to a large bowl. Crumble cooled tempeh over bread crumbs; add Parmesan cheese, egg, parsley, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes; mix well using your hands. Form tempeh mixture into 1-inch balls and arrange 'meatballs' on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes; flip 'meatballs' and continue cooking until lightly browned, about 10 more minutes.

Nutrition Facts

  • Calories 72.7
  • Carbohydrate 4.9 g
  • Cholesterol 19.9 mg
  • Fat 3.6 g
  • Fiber 0.6 g
  • Protein 6.2 g
  • Saturated Fat 1 g
  • Sodium 112.7 mg
  • Sugar 0.4 g

Chef's Notes

If mixture is not sticky enough to form into balls, add just a touch of oil until the mixture holds together.


  1. My first ever recipe with tempeh. Made 18 nice-size (probably 1.5-2 inch diameter) balls. Served with pasta and marinara. I liked this well enough. DH said he might want to experiment with it a bit maybe tossing the tempeh in the food processor or putting it in a sandwich instead.
  2. These were delicious. I used a 3 grain tempeh that has a milder flavor than straight up soy. I used Italian bread crumbs didn't have dried parsley and I added 1/4 tsp fennel. They were delicious and my 3 year old loved them!
  3. These are delicious! As another review pointed out they are really dry. Definitely something to eat with sauce. Super easy to make and super tasty! Thanks!
  4. The tempeh balls still had the weird sharp aftertaste after pre-boiling for 10 minutes. I cooked them in marinara sauce before serving. Next time I will crumble it and then boil it maybe it will be better.
  5. Not good on the consistency: mushy. I even baked them 10 extra minutes to try to firm up. No good. Won't make this again.
  6. These were moist and super easy! I actually misread the directions and wound up putting all the ingredients in the food processor and it worked out beautifully. I will say these are better warm so I'll keep that in mind next time. I'd like to play around with these and possibly add oats instead if - Read more ...
  7. Great texture awesome flavor! I didn't have the spices so I used a tablespoon of Italian seasoning and a teaspoon of thyme. My kids love them. I will definitely make this again!
  8. Thought these were a good veggie option one that we might use if we have a need for vegetarian meatballs. I added about 4 oz grated mozzarella to the mix and broiled the last 5 minutes. Note: they necessitate a sauce and really a marinara would be best.
  9. This is a new favorite! Thanks so much for posting. I made these alterations to make them vegan: (1) I used a homemade vegan parmesan cheese substitute (consisting of crushed sesame, garlic powder, onion powder and vegan boullion)(2) 1T Flax seed + 3T water to substitute the egg. My husband complained a little that they - Read more ...