This protein-filled twist on meatballs made from plants is so simple, yet so delicious

Tempeh is made from fermented beans and help to recreate that “meaty” consistency! These “Neatballs” work great with a simple tomato sauce and your favorite pasta but they are also great in Buddha bowls or with whatever you fancy!

Tempeh Neatballs

Tempeh Neatballs

  • Duration
  • Cook Time
  • Prep Time
  • 16 neatballsServings


    • 1 block of tempeh (200gr)
    • 1 small white onion – finely chopped
    • 2 garlic cloves – crushed
    • 100g chestnut mushrooms – finely sliced
    • 1/2 cup of cooked brown rice
    • 1/3 cup of oat flour
    • 3 tbsp of soy sauce
    • 2 tbsp of nutritional yeast (optional)
    • Salt and pepper to taste
    • 4 tbsp of olive oil (for cooking)


  1. Add 2 tbsp of the oil to a large frying pan. Add in the chopped onion and garlic.
  2. Sauté the onion on medium heat for 5-8 minutes until it starts to caramelize.
  3. Add in the chopped mushrooms and cook for another 10 minutes until they have shrunk in size and all the water has evaporated.
  4. Crumble the Tiba block either by busing a knife or by placing it into a food processor. Blitz until you have a “mince” kind of consistently.
  5. Add the minced tempeh to the pan and add the soy sauce and nutritional yeast. Cook for another 5 minutes.
  6. Pour tempeh mushroom “mince” into a bowl and add the cooked brown rice and oat flour. Mix everything together until you have a fairly sticky mixture.
  7. With wet hands roll the mixture into balls about the size of a golf ball. Repeat the process until you have used up all the mixture.
  8. Heat up the remaining oil and fry the tempeh balls for a few minutes on each side until slightly golden brown. You might need to cook them in batches.
  9. Serve them with your favorite tomato sauce and pasta (or however you please). Enjoy!

This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here.

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Nutrition Information

  • Serving Size: 16 neatballs

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