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 350°. 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.  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.



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