Mushroom Tempeh Meatballs

Sometimes a hearty plate of spaghetti and meatballs is what your craving. This recipe is delicious, healthy and packed with protein. And my favorite part, it’s easy. Place all of the ingredients in a food processor, then bake thats all you need to do to create these delicious meatballs. These meatballs are flavorful and melt in your mouth. You don’t only have to eat them with pasta create a meat ball sub or serve them over mashed potatoes.

1 package tempeh (cut into pieces)

1 10 oz package mushrooms (remove stems, cut in halves)

1/2 yellow onion (cut in halves)

3 garlic cloves

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 tsp black pepper

2 tbsp nutritional yeast

3/4 cup panko bread crumbs

1 jar marinara sauce

1 tbsp grapeseed oil

Preheat oven to 375 degrees F.

Place all the ingredients except for oil in a food processor. Blend on medium for 2 minutes. Stop and scrape the sides of the mixture every 30 seconds or as needed.

In an oven safe dish coat with the grapeseed oil.

Use a spoon to scoop some of the meatball mixture into your hands. Create a circular meatball shape. Place each meatball in the grapeseed coated oven safe dish. Place the meatballs in the oven and bake for 50 minutes. Flip the meatballs over half way through the baking process.

On medium heat pour the marinara into a large pot and heat through. Once the meatballs are cooked place them into the pot of marinara sauce allow to cook for 5 minutes allowing the flavors to blend.

Enjoy!

Serve with spaghetti or your favorite pasta. I prefer to use chickpea pasta but choose your favorite.

Makes approximately 12 meatballs