- 2 T avocado oil, divided
- 1/2 cup white onion, minced
- 2 tbsp minced garlic
- 1 "flax egg" - 1 tbsp flax meal + 2.5 tbsp water (mix and rest for 5 minutes)
- 8 oz. Organic Tempeh
- 1/2 cup nutritional yeast, divided
- 2 tsp Italian seasonings
- 1/2 cup gluten free bread crumbs (or sub almond flour)
- 1/2 cup organic low sodium marinara, divided
- large, deep skillet
- food processor
- medium mixing bowl
- small mixing bowl
- baking sheet
- Preheat oven to 375 F and prepare 1 flax egg in a small dish.
- Turn large skillet to medium heat – add 1 T avocado oil, then add 1/2 cup minced onion and 2 T garlic. Sauté until soft and translucent – about 3 minutes. Set aside.
- Add 8 oz. tempeh to food processor and pulse to break down. Then add sautéd garlic and onion and remaining ingredients – flax egg, 1/4 cup nutritional yeast, 2 tsp Italian seasonings, 1/2 cup breadcrumbs, 2 T marinara. Mix, scraping down sides as needed. You want it to form into a moldable “dough.”
- Scoop out 1 T amounts of dough and roll into balls on a separate plate. Tip – dab your fingers in a bit of water before rolling.
- Mix 1/4 cup bread crumbs and 1/4 cup nutritional yeast cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
- At this time, heat the same skillet you used earlier to medium heat. Add 1-2 T avocado oil to form a thin layer on the bottom, then add your coated tempeh balls in two batches so you don’t crowd the pan. Brown for about 5-6 minutes total, shaking the pan to roll them around to brown all sides.
- Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
- At this time, prep spaghetti squash or zucchini noodles to serve with your meatballs, as well as your marinara.
- Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
Training Day: serve with spaghetti squash and marinara
Rest Day: serve with zucchini noodles and marinara
*Leftovers will keep in the fridge for up to a 3-4 days, but these taste even better when they’re fresh!
*For Vegetarians: sub flax egg for an Omega-3 whole egg / sub nutritional yeast for parmesan cheese.
Approximately 285 calories per serving.
~ 1 palm fist, 1 fist carbs, 2 thumbs fat
Calories may vary depending on brands of ingredients and substitutions.
Approved for Vegan, Vegetarian & Gluten Free lifestyles.
Adapted from a recipe by the Minimalist Baker.