High protein plant-based meatballs and pasta, what’s not to love!
Watch how it’s made:
These meatballs are tempeh based, which is a made from fermented soy beans.
Often tempeh can be on the dry-er side but these meatballs are super tender and won’t have you missing the meat at all!
TEMPEH MEATBALLS AND PASTA
Ingredients
- 8 oz lentil spaghetti pasta (or pasta of choice)
Tempeh Meatballs
- 1 package of tempeh
- 1 tbsp garlic, minced
- ¼ of a small yellow onion, finely diced
- ¼ tsp each: dried organo, dried basil, onion powder, garlic powder, dried parsley
- ¼ tsp salt
- 1 flax egg (1 tbsp flax seed mill + 2.5 tbsp water)
- ¼ cup bread crumbs
Instructions
- Boil a bot of water. Cut tempeh in half and steam in water for 10-15 minutes.
- Prepare flax egg, and let sit for at least 5 minutes.
- Over medium heat, sauté onion until translucent (3-4 minutes) then garlic sauté until fragrant.
- Add onion and garlic mixture to a food processor or blender. Pulse a few times.
- Drain tempeh and cut into half again and add to blender. Pulse to break down tempeh.
- Add flax egg and blend until evenly combined. Then stir in bread crumbs.
- Form into about 2 inch meat balls.
- Boil a pot of water for pasta. And cook until al dente.
- In a pan over medium heat, light oil and add meatballs. Turn over every few minutes until browned on all sides.
- Then pour in pasta sauce and let simmer for a few minutes.
- Drain pasta once cooked and plate!