Hey veggie fans!!! Here’s a recipe for “meatballs” that my brother, Peter, shared with me. Honestly, he’s a much better eater than I am. I mean, I love a good burger and he loves a fresh package of tempeh….so, here you go!
What you’ll need:
Food processor
Sheet pan and parchment paper
A Grater
2 8oz packages tempeh
1 yellow onion diced
5-6 cloves of garlic, smashed
2 medium size eggplant
4 – 6 cremini mushrooms, washed and quartered
1 large carrot, grated
½ cup chopped fresh basil
½ cup chopped Italian parsley
4 eggs
¾ cup grated parmigiana
4 tablespoons olive oil
2 – 3 cups unseasoned breadcrumbs
Preheat oven to 350
Cut the tops off the eggplants and split in half lengthwise. Place cut side down onto a baking tray lined with parchment paper. Roast for 35-40 minutes or until softened. Remove from oven and let cool.
While eggplant is roasting, in a non-stick pan begin to sauté diced onion in olive oil for on medium heat and cook until the translucent.
In the food processor, add garlic and pulse until minced. Add mushrooms to the food processor and pulse with the garlic until minced.
Add mushroom garlic mixture and grated carrot to pan with the onion and cook through, another 10 minutes or so.
Add the tempeh into the food processor. Break up tempeh into chunks and pulse until you get the consistency of cooked ground meat. Remove to a mixing bowl.
Scrape the cooled eggplant out of the skin and roughly chop.
When the onion mixture is cooked through, take it off the heat to cool slightly. Add the onion mixture, the chopped basil, parsley and eggplant to the tempeh in a mixing bowl. Add eggs, parmigiana and enough breadcrumbs to bind mixture, about 2-3 cups. The less breadcrumbs you use the better. Season with salt and pepper to your liking.
Roll into golf ball size balls onto parchment paper and bake at 350 for 35 minutes.
This recipe will make about 3 dozen “meatballs”
Add to your favorite sauce and serve over pasta, zoodles or anything else you might like.
They will keep in the fridge for 5-7 days. They can be frozen before tossed with sauce for up to 3 months.
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Loading...Hey veggie fans!!! Here’s a recipe for “meatballs” that my brother, Peter, shared with me. Honestly, he’s a much better eater than I am. I mean, I love a good burger and he loves a fresh package of tempeh….so, here you go! What you’ll need: Food processor Sheet pan and parchment paper A Grater
Ingredients
- 2 8oz packages tempeh
- 1 yellow onion diced
- 5-6 cloves of garlic, smashed
- 2 medium size eggplant
- 4 - 6 cremini mushrooms, washed and quartered
- 1 large carrot, grated
- ½ cup chopped fresh basil
- ½ cup chopped Italian parsley
- 4 eggs
- ¾ cup grated parmigiana
- 4 tablespoons olive oil
- 2 – 3 cups unseasoned breadcrumbs
Instructions
Preheat oven to 350
Cut the tops off the eggplants and split in half lengthwise. Place cut side down onto a baking tray lined with parchment paper. Roast for 35-40 minutes or until softened. Remove from oven and let cool. While eggplant is roasting, in a non-stick pan begin to sauté diced onion in olive oil for on medium heat and cook until the translucent.
In the food processor, add garlic and pulse until minced. Add mushrooms to the food processor and pulse with the garlic until minced. Add mushroom garlic mixture and grated carrot to pan with the onion and cook through, another 10 minutes or so.
Add the tempeh into the food processor. Break up tempeh into chunks and pulse until you get the consistency of cooked ground meat. Remove to a mixing bowl. Scrape the cooled eggplant out of the skin and roughly chop.
When the onion mixture is cooked through, take it off the heat to cool slightly. Add the onion mixture, the chopped basil, parsley and eggplant to the tempeh in a mixing bowl. Add eggs, parmigiana and enough breadcrumbs to bind mixture, about 2-3 cups. The less breadcrumbs you use the better. Season with salt and pepper to your liking.
Roll into golf ball size balls onto parchment paper and bake at 350 for 35 minutes. This recipe will make about 3 dozen “meatballs”. Add to your favorite sauce and serve over pasta, zoodles or anything else you might like.
They will keep in the fridge for 5-7 days. They can be frozen before tossed with sauce for up to 3 months.
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