Tempeh and sesame meatballs

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

Instructions:

  • 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 🙂

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