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Tempeh Meatballs

Tempeh Meatballs


  • 1 tbsp flax meal (or 1 egg)
  • 2 tbsp olive oil, divided
  • 1/2 onion, sliced
  • 1 tsp minced garlic
  • 1 package plain tempeh
  • 1/4 cup parsley (a handful)
  • 1 1/4 cup gluten-free bread crumbs
  • 1 tbsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 3 tbsp tomato sauce


    If using, whisk flax with 3 tbsp water in small dish. Set aside to gel. In a large skillet, heat 1 tbsp olive oil over medium, add onion and garlic. Cook 5-7 minutes, until beginning to brown. Place tempeh in food processor with flax mixture (or egg), onion, garlic, and remaining ingredients and puree. If you can pinch it with your fingers and it sticks together, it's ready. Wet hands and roll into 1-inch balls (use a scoop for more uniform meatballs). The moisture keeps the dough from sticking to your hands. Heat 1 tbsp olive oil to skillet over medium. Add formed meatballs to pan and cook until golden, shaking the pan every few minutes. Add BBQ sauce to pan and warm through, then simmer for 10 minutes.

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