I’ve been a tempeh lover for many years. However, everything changed after I’ve tried this portuguese brand –salstempeh. It’s just different. The texture, the flavour. I highly recommend it. If you ever find yourself in Portugal…try it.
As for the recipe, I’ve tried to make these meatballs the star of the meal. With only a few ingredients but consistent and delicious.
So let’s get into it, shall we?
Ingredients for 6-8 meatballs:
- 250g tempeh
- 1 small onion (~100g)
- 1,5 tbsp of spicy ketchup/tomato sauce
- 1 tbsp arrowroot flour
- 1 tsp oregano
- 1 tsp smoked paprika
- 3/4 tsp of slat
- sesame seeds to coat
- oil for the pan
- Remove tempeh from the freezer (if using frozen) at least 2h before you start cooking.
- I like to heat it up for about 60 seconds before using. This way I’m 100% sure it’s defrosted and it will also start the cooking process.
- Finely slice the onion and add it to a food processor.
- Add tempeh to the onion and pulse for a few seconds, until they mix together well.
- Now add ketchup/tomato sauce, flour, spices and salt. Pulse for a few seconds until you’ve obtained a consistent “dough”.
- If the mixture is too wet, add a bit more of arrowroot flour.
- Remove mixture from the bowl and with your hands, form small balls. They should be firm.
- Add 1/2 cup of sesame seeds to a bowl and coat each ball.
- Heat a frying pan with enough oil to cover the base (2 tbsp’s should be more than enough).
- Once the oil is hot, add each ball to the pan. Wait for 3-4 minutes and then, with the help of two spoons, rotate the balls so they can fry on each and every side.
- And they are done! Add them to a rich tomato sauce (just be gentle so they don’t fall apart) or to a hearty salad 🙂