Spaghetti and Italian Tempeh Meatballs

Spaghetti and Italian Tempeh Meatballs

My recipe for the tempeh meatloaf worked so well, I knew it would make a nice non-meatball. Just add a few different seasonings, shape them into balls and bake! My husband loves indulging in a meatball sub with lots of Italian salad oil and mozzarella.

2 packages of 3-grain or soy tempeh
6 packets of plain organic instant oatmeal
1/4 cup plus 2 tbsp xtra light tasting olive oil, divided
1 1/2 cups marinara sauce
1 medium onion
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
3 tbsp minced garlic
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp Everglades seasoning, or other general savory seasoning

Preheat oven to 350Β°. Chop onion and peppers, press garlic. Heat 2 tbsp oil on a large skillet on medium high to high heat. Once oil is heated, add garlic and sautee until it starts to brown (about 2-3 minutes). Add onion and peppers and sautee on high heat until browned well (about 10 minutes). Let the onions, peppers and garlic cool about 5-10 minutes, or until safe to touch. In a large mixing bowl, crumble tempeh very finely with your hands and use a fork to smash it into even finer pieces. Add the oatmeal packets, marinara sauce, onion and pepper mixture, Italian seasoning, garlic powder, onion powder and savory seasoning. Mix well. Β Shape into 1 to 1 1/2 inch balls and place on a well-greased cookie sheet. Bake for 20-30 minutes, or until browned. Serve with your favorite pasta noodles and sauce, along with fresh parsley as garnish.


Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s