Tempeh Meatballs



Minutes to prepare: 15

Minutes to cook: 35

Servings: 6 (24 Meatballs)


Ingredients

  • 2 8 oz packages of soy tempeh
  • 1/2 c quinoa flour (or [whole* *wheat](http://recipes.sparkpeople.com/recipe-detail.asp?recipe=633944) other grain flour)
  • 1/2 c balsamic vinegar
  • 1/4 c olive oil
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t black pepper
  • 1/2 t red chili flakes
  • 3/4 t salt
  • 1 T fresh thyme, finely chopped, or 1 t dried thyme

Directions

Cut the tempeh into 1 inch cubes and steam for 15 minutes.

Pre-heat the oven to 350 degrees.

Place the steamed tempeh and all other ingredients in a food processor or large bowl. Process or use a potato masher (or your hands if the tempeh has cooled) until the tempeh is completely broken up and everything comes together.

Lightly grease or spray a cookie sheet. Form the tempeh into ~1 inch meatballs and place on cookie sheet. Bake in the oven until browned, about 20 minutes.

If freezing, make sure to allow these to cool completely before doing so. Otherwise the water vapor will make them quite hard to get out after they have frozen together.