03/17/2022 (Updated: 01/09/2025) · by Alexandra Shytsman

Tempeh Meatballs

03/17/2022

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Baked tempeh meatballs are the “meatiest”, most delicious vegan meatballs you’ll ever make. (Ready in about 40 minutes.)

Tempeh meatballs with fettuccine and red sauce in vintage plates on a white tablecloth.

In the world of traditional-to-vegan recipe conversions, meatballs are one of the most challenging. Between textural missteps and out-of-left-field ingredient additions like quinoa (why?), a truly satisfying vegan meatball is hard to come by. Luckily for us, Lisa Dawn Angerame, author of Wait, That’s Vegan?!, was up for the challenge.

Lisa’s debut cookbook is a collection of vegan versions of classic comfort foods – from pancakes and lasagna, to burgers and cupcakes, and everything in between. I got acquainted with Lisa and her recipes in the summer of 2019, when I had the privilege of photographing them. During a seven-day marathon, we shot all 75 recipes in her Manhattan apartment. The tempeh meatballs were one of the best things I tasted during the shoot and I’m so psyched they made the cover!

These ‘balls have a chewy interior and a satisfying caramelized crust, just like traditional meatballs. The combo of miso, tomato paste, and nutritional yeast lends a rich salty-savory flavor, and parsley gives them an earthy freshness.

What’s In These Tempeh Meatballs

This recipe features some of the usual suspects you’d find in traditional meatballs – except instead of ground meat, you use crumbled tempeh. In the flavorings department, we’ve got miso, tomato paste (or ketchup!), nutritional yeast, dried oregano, garlic powder, and fennel seeds. Store-bought breadcrumbs bind everything together.

Key Ingredients + Substitutions

Miso: This Japanese fermented soybean paste adds savoriness (“umami”). Look for it in the refrigerated section (next to tofu, kimchi, etc.) or in the international foods aisle. Don’t hesitate to buy it if it’s your first time! Miso lasts forever in the fridge (like, a whole year) and there’s hundreds of ways to use it in vegan cooking.
Tomato Paste: Lisa’s recipe calls for it, but I almost never use this ingredient myself because I can never use up the whole can on time. The good news: you can sub with ketchup!
Breadcrumbs: Plain store-bought ‘crumbs are best here. I recommend Whole Foods’ 365 brand – it’s vegan and has minimal ingredients.
Nutritional Yeast: A “cheesy”-tasting seasoning sold in most supermarkets. Look for Bragg or Bob’s Red Mill brands. Also lasts forever [in the pantry].
Fennel Seeds: You may recognize this unique flavor from traditional Italian sausage. Hence, adding the seeds to vegan meatballs gives them a “meatier” vibe.
Oil: I know 1/4 cup oil seems like a lot, but it’s necessary for browning these ‘balls and preventing sticking. Don’t worry – most of it will stay behind in the pan.

Ingredients gathered to make vegan meatballs with tempeh.

How to Make Tempeh Meatballs

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Simmer the Tempeh

First, crumble a block of tempeh with your fingers until it is roughly the size of chickpeas. Place in a pot, then add 1/2 cup water and a tablespoon of soy sauce. Bring to a simmer and cook until all the water’s evaporated, about 10 minutes. This step softens the tempeh, seasons it, and eliminates its inherent bitterness.

Step 2: Make the Meatball Mixture

Transfer the tempeh to a large bowl. Add all the seasonings and the breadcrumbs, and stir to incorporate.

Cooked tempeh with seasonings in a glass bowl, ready to be made into meatballs.

Golden brown baked tempeh meatballs on a baking sheet

Step 3: Form the ‘Balls

Pour enough oil on a rimmed baking dish to generously coat the bottom (I recommend a quarter-sheet pan). Pinch off bits of the tempeh mixture and form into golf ball-sized balls with your hands. Place on the baking sheet, spacing the balls about an inch apart.

Rolling tempeh mixture into "meatballs" and putting them on baking sheet.

Step 4: Bake the Meatballs

Place in a preheated oven and bake for about 10 minutes. Then rotate the balls and continue baking for another 12 minutes or so, rotating the balls every 5-7 minutes, until they’re brown all over.

Baked vegan meatballs on a baking sheet.

Serving Suggestions

Besides the obvious, tempeh meatballs are great with creamy polenta, roasted spaghetti squash, or zucchini noodles. You can also tuck them into a meatball sub with melty vegan cheese! They are ideal for meal prep since they last all week in the fridge. To freeze, underbake the meatballs slightly, let them cool, then freeze; thaw overnight in the fridge and reheat in a skillet to revive the crispy exteriors.

Vegan meatballs with fettuccine and red sauce.

More Tempeh Recipes…

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe