I bet you didn’t know that us (mostly) vegetarians dream of meatballs too. At least this gal does (points thumb at chest).
OK, we’ve got to discuss this real quick. Who decided that these should be called “meatballs?” I mean, is it just me, or is that not the laziest name ever? Also, it’s not the most appetizing description ever. Meatballs. Balls of meat.
And if your inner-middle schooler is giggling right now, it’s OK. Me too. Or, conversely, if you are a middle schooler, and you’re way too mature to be giggling at this…well, you win.
Focus now. We’ve got some meatless meatballs to make. These may not have meat, but they are still full of protein.
Still giggling? Get it together, you guys. We’ve got dinner to make.
Vegetarian Spaghetti and Meatballs, serves 2-3 (makes 14-15 balls)
Adapted from The Kitchn’s guide, How to Make Meatballs
8 oz. tempeh
1/4 cup milk
1/3 cup bread crumbs (I used panko)
1 egg
1/4 cup grated Parmesan cheese
2 tablespoons parsley
2 tablespoons chopped onion
2 cloves of garlic
1 large jar of your favorite tomato sauce (or make your own)
salt + pepper
16 oz. uncooked spaghetti noodles
In a bowl, stir together the milk and bread crumbs. This is sort of a breakfast cereal moment.
Use a grater to shred the tempeh so it resembles the texture of ground meat. To the bread crumb bowl, add the tempeh, egg, grated Parmesan cheese, chopped parsley, chopped onion and the minced garlic. Season with a little salt and pepper.
Use your clean hands to roll the batter into small balls. (Insert more giggles.) If you aren’t using them all at once, you can place them in a zip lock bag and freeze them.
Get your pasta cooking in some boiling, salted water. While that cooks, cook the meatballs in the tomato sauce for 10-12 minutes until everything is hot. They don’t need to cook for very long. You’re mostly just making sure the raw egg in the batter cooks and the cheese begins to melt.
Once the pasta is ready, drain, and serve the meatballs and sauce on top. Garnish with a little more chopped parsley and Parmesan cheese. Devour.
Yes, you must devour. That’s just part of the recipe. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with Stella of the Signature Collection.
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Ingredients
- 8 oz. tempeh
- ¼ cup milk
- ⅓ cup bread crumbs (I used panko)
- 1 egg
- ¼ cup grated Parmesan cheese
- 2 tablespoons parsley
- 2 tablespoons chopped onion
- 2 cloves of garlic
- 1 large jar of your favorite tomato sauce (or make your own)
- salt + pepper
- 16 oz. uncooked spaghetti noodles
Instructions
- In a bowl, stir together the milk and bread crumbs. This is sort of a breakfast cereal moment.
- Use a grater to shred the tempeh so it resembles the texture of ground meat. To the bread crumb bowl, add the tempeh, egg, grated Parmesan cheese, chopped parsley, chopped onion and the minced garlic. Season with a little salt and pepper.
- Use your clean hands to roll the batter into small balls. (Insert more giggles.) If you aren't using them all at once, you can place them in a zip lock bag and freeze them.
- Get your pasta cooking in some boiling, salted water. While that cooks, cook the meatballs in the tomato sauce for 10-12 minutes until everything is hot. They don't need to cook for very long. You're mostly just making sure the raw egg in the batter cooks and the cheese begins to melt.
- Once the pasta is ready, drain, and serve the meatballs and sauce on top. Garnish with a little more chopped parsley and Parmesan cheese.
This recipe looks delicious, it’s so nice to find a decent veggie alternative and not have to miss out on a classic 🙂 j x
These look so good!! Love that you used tempeh!
Gosh I haven’t made meatballs in years! I used to make them all the time with vegetarian ground beef but I mostly stopped eating fake meat products in favour of whole foods (like tempeh!) ages ago and have had nary a meatball since. Time to change that! Thanks so much for the recipe, I’m def gonna make it soon!
I always am looking for new and delicious vegetarian recipes to make for my vegetarian household… so thanks for sharing this one! You can definitely consider that I will be recreating it.
These look so good! I’m always wondering what to do with tempeh!
I’m very happy that you guys are sharing more vegan & vegetarian recipes. Thank you from all your vegan/veggie fans!! <3
http://thefriendlyfig.com/
I’m laughing at your meatball name description, because my husband was just commenting last night that meatloaf was one of the greatest inventions ever. Because “it’s a loaf of meat!”
yum!! this sounds so yummy!
xxoo,
nikki
www.dream-in-neon.com
Amazing, I must try this! I usually use Quorn.
Amelia Rose | Beauty Blogger
x
Some places sell vegetarian Parmesan… I get it in a tub from Wholefoods and it works in exactly the same way as the real stuff (for example, if you’re using it in risotto it binds in the same way). Give it a go!
these look wonderful! I have made vegetarian meatballs in the past but they didn’t hold shape well, I will have to give these a try!
i use your recipe for eggplant subs as faux meatballs! i love those things!
Sounds delish!
Zoe
www.bohomixology.com
Can’t wait to try this out! 🙂
StephanieLists.com
Yum! These look delicious! I am a veggie who is allergic to soy, so most veggie meat options are out for me. I’m excited to try these!
xoxo,
kate
ahoykate.com
Wow- never thought about using tempeh for meatballs! What a great idea to keep in mind when I’m cooking dinner for my meat-free friends. Thanks for sharing, Emma- and I love the food styling of this photo too. Very simple and reminiscent of your classic spaghetti and meatballs you had growing up 🙂
Mmmm. I love spaghetti & it’s always nice to jazz it up with some veg-friendly proteins. I don’t cook with tempeh often so this is a good excuse to test it out. :] // http://www.itscarmen.com ☼ ☯
That looks amazing! and healthy!
Sophia | sophiebysophia.blogspot.com
I love cooking with tempeh, but never considered meatballs. Thanks so much for the recipe, looks delish!
-www.thepotatohuse.net
Ahh this sounds so delicious! Will be making this!
xo
http://www.iolablog.com/