Tempeh Walnut Balls in Tomato Sauce
In short: Savory balls of crumbled tempeh, walnuts and herbs baked until firm, then simmered in garlicky tomato sauce and served over spaghetti. It takes about 1 h 5 min in total and makes 5 servings.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 h 5 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 570 kcal
Meatless meatballs can be mushy, but tempeh gives these a firm, slightly chewy bite, and walnuts add richness and a hint of bitterness that stands in for browned meat. The mixture is bound with ground flaxseed and breadcrumbs, then baked so you do not have to fry in batches. A quick tomato sauce finishes them. Serve them over spaghetti, in a sub roll or on their own with crusty bread.
Instructions
- Cut the tempeh into chunks and simmer it in water for 10 minutes. Drain, cool for a few minutes and crumble it into small pieces.
- Heat the oven to 200°C (400°F) and line a baking tray with parchment. Stir the flaxseed and water together and leave it for 5 minutes to thicken.
- Pulse the walnuts in a food processor until finely chopped. In a large bowl, combine them with the tempeh, breadcrumbs, grated onion, garlic, tomato paste, soy sauce, oregano, fennel, paprika, salt, flax mixture and olive oil.
- Knead the mixture with your hands until it sticks together when pressed. Shape it into about 20 balls the size of a walnut and set them on the tray.
- Bake the balls for 20 minutes, turning once halfway, until firm and browned in places.
- Meanwhile, soften the chopped onion in the olive oil in a wide pan over medium heat for 6 minutes. Add the garlic for 1 minute, then the tomatoes, dried basil, sugar and salt. Simmer for 12 minutes.
- Cook the spaghetti in salted water until al dente. Slide the baked balls into the sauce and simmer gently for 5 minutes.
- Serve the balls and sauce over the drained spaghetti with torn basil.
Tips
- Chill the shaped balls for 15 minutes if the mixture feels soft. They keep their shape better in the oven if they are cold.
- Swap the walnuts for sunflower or pumpkin seeds for a nut-free version. For a gluten-free version, use rolled oats pulsed to a flour instead of breadcrumbs, tamari instead of soy sauce and gluten-free spaghetti.
Questions and answers
Can I freeze tempeh meatballs?
Yes. Freeze the baked balls on a tray, bag them for up to 3 months and thaw overnight. Warm them through in simmering sauce for 10 minutes.
Why do my vegan meatballs fall apart?
The mix is probably too dry or too coarse. Crumble the tempeh finely, add the flax gel and knead until it clumps, and chill the balls before baking.
What can I serve them with besides spaghetti?
Try mashed potatoes, creamy polenta, rice or a toasted roll with the sauce poured over. They are also good cold in a sandwich.
How long does it take to make Tempeh Walnut Balls in Tomato Sauce?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Tempeh Walnut Balls in Tomato Sauce?
About 570 kcal per serving, with 22 g of protein, 68 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 68 g |
| Fat | 23 g |
| Fiber | 9 g |
| Sugar | 11 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
