Smoky Tempeh & Black Bean Meatballs
- Prep
- 20m
- Cook
- 30m
- Total
- 50m
Ingredients
For 4
- 38 g Tempeh, roughly chopped into chunks
- 38 g Cooked black beans, drained and rinsed if canned
- 0.6 Garlic cloves
- 0.2 Red onion, roughly chopped into chunks
- 0.9 Sun-dried tomatoes
- 0.3 tbsp Soy sauce, light
- 0.3 tbsp Tomato paste
- 3.1 g Fresh parsley
- 3.1 g Nutritional yeast
- 6.2 g Quick oats, extra if needed to thicken
- 0.2 tbsp Smoked paprika
- 0.1 tbsp Ground cumin
- 0.1 tbsp Dried oregano
- 0.1 tbsp Dried rosemary
- 0.2 tsp Chilli powder
- — Salt
- — Pepper
- — Mediterranean spiced meatball and couscous soup
- — Spaghetti & Smoky Meatballs
- — Smoky Meatball Flatbreads with Tahini Pesto
Method
Notes
🌱 Plant Points: 8.25
🌾 For a GF option use certified gluten-free quick oats and tamari instead of soy sauce.
🫙 Storage: keep in an airtight container in the fridge for up to 4 days.
❄️ Freezer: freeze the balls unbaked, spaced apart on a flat tray so they don't touch. Once frozen solid, transfer to a sealed bag.
💡 Nutritional values are approximate and calculated per serving
Nutrition
Approximate, per serving.
| Calories | 44 kcal |
| Fat | 1 g |
| Carbohydrates | 4 g |
| Fibre | 2 g |
| Protein | 4 g |
| Iron | 0.9 mg |
| Zinc | 0.4 mg |
| Calcium | 23 mg |
| Magnesium | 18.7 mg |
| Folate | 43.2 µg |