These perfectly seasoned vegan meatballs are made with tempeh, herbs, and spices to complete any plant-based appetizers, sandwiches, or pasta dishes. Made in just 30 minutes!
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Growing up, my mom made a vegetarian meatball that I absolutely loved. In fact, it wasn’t until I was much older that I realized meatballs were, in fact, made with meat. Who could have guessed?
Probably everyone.
Once I learned where meatballs came from, I lost a taste for even my mom’s vegetarian meatballs. Only recently, since having kids, have I rediscovered them in all their vegan glory. My rediscovery started with Gardein’s meatless meatballs. And while I love these, I even more recently decided it was time to start making my own.
Inspired by that childhood recipe, I started testing out some of my own meatball recipes and eventually, I came up with these Italian Tempeh Meatballs.
Let’s take a closer look.
Recommended Ingredients & Equipment
Inspired by that childhood recipe, I started testing out some of my own meatball recipes, and eventually, I came up with these Italian Eggplant Meatballs.
Ingredients & Substitutions
- Tempeh – There is a variety of tempeh. I like multigrain the best. My go-to brands are Lightlife and Trader Joes. If like tempeh, check out my eggplant meatball recipe.
- Olive Oil
- Bread Crumbs – For a gluten-free recipe, use gluten-free bread crumbs. (<<affiliate link)
- Garlic
- Veggie Broth
- Tomato Paste
- Yellow Onion
- Herbs & Spices – You will need fresh thyme & parsley along with paprika, salt, and pepper.
- Walnuts
- Vegan Parmesan – For this recipe, I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. I find their cheeses at Whole Foods but you can also check out this map to find Violife near you. If you don’t have access to Violife, you can make your own parmesan.
- Flax or Chia Egg – Flax eggs have strong binding powers due to their protein and do not leave any unwanted taste or texture. If you don’t have flax seeds, you can use a chia seed egg for a similar effect. To make a chia seed egg, combine 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit until it becomes thick and gelatinous.
Recommended Equipment
For this recipe, you will need a baking sheet and a silicone baking mat or parchment paper, a large skillet, food processor, and a chef’s knife. I also recommend using a small scoop to roll out your meatballs. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Meatballs
Step One: Sauté the Onions & Garlic
In a small sauté pan, heat oil over medium heat. Add onions and sauté for 5 minutes, until translucent. Add garlic and thyme and sauté for another minute, stirring often, until fragrant.
Step Two – Blend the Ingredients
In a food processor, blend together the tempeh and walnuts until they are broken down into a moldable texture. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable.
Transfer the mixture to a large bowl. Add the sautéed onions and garlic, along with the remaining ingredients. Stir together until well combined.
Taste and adjust seasonings.
Step Three – Roll and Bake
Roll the meatball mixture into balls 2 heaping tablespoons in size and place on a parchment-lined baking sheet. Bake for 15-20 minutes, until meatballs are browned and crispy on the outside.
Serving and Storing
Serving – You can make all kinds of meals with these meatballs. Serve them over pasta with a homemade marinara sauce for a classic spaghetti and meatballs dish, stuff them in a baguette for a delicious meatball sub, or serve them as an appetizer at your next holiday party.
Storing – Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Tips and Tricks
- Dice the onion and herbs small so that they blend evenly into the meatball mixture.
- Do not over-mix your tempeh/walnut mixture or you’ll end up with a gummy paste. Make sure large pieces remain.
- Adjust the spices/herbs as you desire. The flavors in this recipe are highly flexible. Taste and adjust as you go.
More Vegan Meatball Recipes
- Vegan Eggplant Meatballs
- Black Bean and Quinoa Meatballs
- Spiced Mushroom Meatballs
- Chickpea Meatballs
Vegan Meatballs with Tempeh
Ingredients
- 2 tbsp olive oil
- 2 sprigs fresh thyme, stems removed
- 2 cloves garlic, minced
- 1/2 small yellow onion, diced
- 8 ounces tempeh
- 1/2 cup toasted walnuts
- 1 cup vegan parmesan
- 1/2 cup Panko bread crumbs
- 1/4 cup veggie broth
- 1 flax seed egg
- 2 tbsp tomato paste
- 1/2 tsp salt
- pepper, to taste
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp paprika
Instructions
- Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
- In a small sauté pan, heat oil over medium heat. Add onions and sauté for 5 minutes, until translucent. Add garlic and thyme and sauté for another minute, stirring often, until fragrant. Set aside
- In a food processor, blend together the tempeh and walnuts until they are broken down into a moldable texture.
- Transfer tempeh/walnut mixture to a large bowl. Add sautéed onions and garlic, along with the remaining ingredients. Stir together until well combined. You may find that using your hands is best.
- Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 15-20 minutes, until meatballs are browned and crispy on the outside.
- Remove from oven and serve as an appetizer, in your favorite sandwich, or over pasta.
Notes
- Dice the onion and herbs small so that they blend evenly into the meatball mixture.
- Do not over-mix your tempeh/walnut mixture or you'll end up with a gummy paste. Make sure large pieces remain.
- Adjust the spices/herbs as you desire. The flavors in this recipe are highly flexible. Taste and adjust as you go.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Deb says
Best meatballs ever!!! I’ve tried many plant based meatballs with beans, veggies etc. These are consistently delicious and hold together in the sauce!!!
Thanks for sharing this wonderful recipe.
Jeanie says
These meatballs are SO AUTHENTIC, DELICIOUS and HEALTHY. My family loved this dinner.
Kristin says
I love this recipe. Super tasty and satisfying, great texture, just the right seasonings. I’ve made it half a dozen times, and eventually I even started using it as the basis for a tempeh meatloaf – same technique and proportions, but switching out the Italian flavors for more Americana flavors, down to the old-school ketchup glaze! It makes fabulous sandwiches the next day. Thanks so much for this recipe, Sarah!
Lucy Korczyk says
This is a great ‘meat’ recipe!
The mixture stays together when rolled into balls & has a nice texture. Also browned nicely in the oven.
Plus my 2 yr old loved it.?
I am going to try this as a burger and add some coconut aminos.
anna baldini says
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
fnaf says
These look great! Vegan meatballs with tempeh have been on my must-make list for some time now, and I think this is the inspiration I need to actually do it!