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2 white bowls of vegan tempeh meatballs with farfalle pasta on a black table

Tempeh Meatballs

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.50 out of 5)
  • Author:
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 12-15 meatballs 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


These baked tempeh meatballs are the “meatiest”, easiest, most delicious vegan meatballs you’ll ever make. Adapted from Wait, That’s Vegan?! by Lisa Dawn Angerame (Page Street Publishing, 2020).


  • One 8-ounce package tempeh
  • 1 tablespoon soy sauce
  • 1/2 cup plain store-bought breadcrumbs
  • 2 tablespoons minced parsley
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon garlic powder
  • 1 heaping teaspoon white miso
  • 1 heaping teaspoon tomato paste or ketchup
  • 1/2 teaspoon fennel seeds (optional)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • About 1/4 cup avocado, refined coconut, or organic canola oil


  1. Preheat the oven to 375ºF.
  2. Crumble tempeh into small bits and place in a medium pot, along with 1 tablespoon soy sauce and 1/2 cup water. Bring to a simmer and cook until all the liquid has evaporated, stirring occasionally, about 10 minutes.
  3. Transfer to a large bowl and add all the remaining ingredients EXCEPT for the oil. Mix until everything is evenly incorporated, then set aside for a few minutes to cool.
  4. Pour enough oil into a rimmed baking dish (like a quarter-sheet pan) to generously coat the bottom – about 1/4 cup.
  5. Form the tempeh mixture into golf ball-sized balls with your hands, and place on the baking sheet, spacing them about an inch apart.
  6. Bake for about 10 minutes. Then rotate the balls – either by shaking the pan or flipping with tongs – and continue baking for another 15 minutes or so, rotating the balls every 5 to 7 minutes, until they’re brown all over.


  • Serving Size: 3 meatballs
  • Calories: 240 calories
  • Carbohydrates: 18.9 g
  • Fiber: 6.9 g
  • Protein: 14.1 g

Keywords: tempeh, meatballs, vegan, italian

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