My second batch, I put the oil up to medium and let it heat up. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I used them on top of spaghetti squash with some tomato and basil marinara sauce —- so delicious! I’ll try the vegan version later, but I already had the non-vegan ingredients so). Thank you!! As a previous commenter mentioned, my dough was more of a humus consistency. Thank you! It did not work well — the mixture was too sticky and loose and didn’t properly form into balls.) They are so flavorful with the vegan parm exploding onto your tastebuds!! Thanks for sharing, Emily! You would.). The meat balls were dilicious, I used a habanero seasoning to spice it up. Good luck with this recipe! No crumbling at all while being seared in the pan. Thanks for sharing :D. What do you use for the nutrition analysis of your recipes? Overall, I can not recommend this recipe enough! With vegan recipes as delicious as these being served at Christmas, chances are the meat-lovers will barely notice the lack of animal products. My family commented that of all the vegan meatballs I’ve made so far, these were the BEST!!! I boiled the tempeh for 15 minutes before starting to take the bitterness out. So these are my new favorite! This was INCREDIBLE for meatball subs! I have a question for you, would I be able to prepare the meatballs (but not cook them) and then keep them in the fridge overnight? The story of Italian-American meatballs says that Italian immigrants served them with spaghetti and tomato sauce to make the dish more filling without much additional cost. Thank you so much! Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. I thought she was kidding. However, I didn’t find it necessary. At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this. I made this recipe but substituted balsamic vinaigrette for the vegan egg. This made my day! How did they come out flat….? We’re so glad you enjoyed them, Brianne! Sorry to hear that, Leigh! This is my new “meat”ball. Husband is obsessed ?? They come out great every time and I keep coming back to this recipe over and over. Or will it affect the taste too much? Yummy!! I think they would freeze well and would recommend just freezing them WITHOUT baking, and then just baking them at 350 or 375 until golden brown and hot. Now I’m craving meatloaf….think this will translate? I’m pinning and printing your recipe. We’re so glad you enjoyed them, Emily! I see someone else used extra bread crumbs to hold their dough together better. Such a feel good meal. I have yet to try making a vegetarian meatball, but these have inspired me to do so for dinner tonight. May I inquire about where you get your tempeh for this recipe? These sound super delish! I made this today. I made these with chickpeas instead of tempeh and I kind of never want to have pasta again…unless I have these meatballs to go with it. Then it closed. (I even convinced my meat loving hubs to try and he said they were good – that’s HUGE!) Once you get the onions and garlic sautéed, it’s pretty quick to combine and mix in the food processor. I’d only tried it whole-marinated and baked or sautéed. Also—I definitely recommend boiling the tempeh for 10 minutes before hand. Do I cook them in the oven first before freezing them? Now, when it’s time to make some vegan meatballs to pu on my spaghetti squash, I’m always using this recipe! Each meatball is approx. Easy to make, delicious and nutritious. It turned out amazing!! Hi! We haven’t tried it, so we can’t say for sure! And were a cinch to make :). We love it…. Even the carnivore bf loves them ? This is a keeper for sure!!! Thank you :), Do you think I would be able to use a blender instead of a processor? I’ve always made them with garbanzo beans because we always have them on hand. I’ll try with tempeh next time around. ++ Great pictures, good job. I substituted Grapenuts for the breadcrumbs, didn’t do the last step (rolling them in breadcrumb/parm mixture) and omitted oil.. and they still were amazing! We aren’t sure how they would hold up in a crockpot, but if you do some experimenting, we would love to hear how it goes! I have made “meat”balls many times before, mostly using lentils – I like the idea of tempeh instead :). Woo hoo! I think you’re the one who deserves laundry pity ;D Hope you’ve upgraded since then! Yum! LOVE this recipe! I know, sounds suspicious. I feel like these would be really great made as falafel too! I think the key is using the food processor to really soften these babies up, and then not forgetting to pan-fry them before heading to the oven (I accidentally did those with the lentil ones!). Thanks so much for sharing your experience! vegetarian meatballs in barbecue sauce… so hopefully they turn out well! You can only put sauce on them. Chickpeas would act nicely in this recipe, so give that a try in the meantime! And looks really yummy. He wasn’t into plant substitutions at first, but after bring “Brave” and trying some of your recipes he actually loves whatever I make now. Hi!!! They were too sticky and wet. Easy to make, And you can use any bean. Hi Pip! This recipe is a keeper! Thank you! Sooooo delish! Made these vegan meatballs for dinner last night using canned and drained chickpeas. Turned out great! Thanks for the great recipe!! I was pretty reserved in my expectations because I’m not usually a major tempeh lover, but they taste really really great. I’ve wondered that ever since I started following your blog a long long time ago! I have made this recipe twice and it is one of my favourites! haha, Publix — with the produce in the organic section, sometimes by the juice I was pretty reserved in my expectations because I’m not usually a major tempeh lover, but they taste really really great. x. Ugh, on the train? I substituted one regular egg and real parmesan cheese (since we aren’t vegan – at least not yet!)