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Tempeh Meatballs

Spaghetti, Tempeh Meatballs, Sauteed Kale

Spaghetti, Tempeh Meatballs, Sauteed Kale

This is adapted from Isa Does It by Moskowitz.  Serves 4.

Boil in a covered 1 qt. saucepan 15 minutes (the tempeh will not be submerged; just toss to coat):

  • 1/2 c water
  • 2 t soy sauce
  • 2 t olive oil
  • 1/2 lb. (1 pkg) tempeh, crumbled

Drain if necessary.  Pour the tempeh into a medium bowl and set in freezer 10 min.  Remove from freezer and add:

  • 1 clove garlic, minced
  • 2 T ketchup
  • 2 t brown or Dijon mustard
  • 1/4 t oregano
  • 1/4 t thyme
  • 1/2 t salt (I’ve doubled this since I didn’t feel it was quite salty enough)
  • few grinds of black pepper
  • 1/4 c very finely chopped onion
  • 1/2 c wheat germ or bread crumbs

Mix with your hands and form into golf-ball sized balls.  This made about 12 for me.  Heat a large nonstick pan and coat with a little olive oil – you don’t need it to puddle.  Add the meatballs one at a time and roll them to coat with oil.  Fry them about 10 minutes, turning every few minutes.

Serve with spaghetti and tomato sauce.

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