Your cart is empty
Prep
15m
Cook
15m
Total
30m
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a pan over low heat, combine the passata with a pinch of salt, black pepper, a drizzle of olive oil, and a few fresh basil leaves. Let it simmer while you prepare the meatballs.
500 g Passata
Fresh basil
Salt
Pepper
Extra virgin olive oil
Step 2
Grate the tempeh using a cheese grater. Transfer to a non-stick pan with the water and soy sauce. Cook on low-medium heat until the water is fully absorbed (about 5 minutes). Let it cool for 5 minutes or until it’s comfortable to handle.
200 g Tempeh
130 ml Water
1 tbsp Dark soy sauce
Step 3
In a bowl, combine the tempeh mixture with the remaining ingredients. Mix thoroughly with a fork or your hands. Season with salt and pepper to taste.
70 g Breadcrumbs
30 g Nutritional yeast
1 tsp Mixed herbs
1 tsp Garlic granules
2 tsp White miso paste
1 tbsp Tomato purée
Step 4
Form the mixture into 9-10 balls. Pan-fry them until golden, adding a drizzle of oil.
Step 5
Add the meatballs to the tomato sauce. Simmer for 5 minutes on low heat, ensuring the meatballs are well-coated with sauce.
Step 6
Serve with side of greens or use as a pasta sauce. Enjoy!
For
2
M
I
500
g
Passata
Fresh basil
200
g
Tempeh
1
tbsp
Dark soy sauce
130
ml
Water
70
g
Breadcrumbs
30
g
Nutritional yeast
1
tsp
Mixed herbs, rosemary, thyme
1
tsp
Garlic granules
2
tsp
White miso paste
1
tbsp
Tomato purée, heaped
Salt
Pepper
Extra virgin olive oil
Per Serving
Calories
454kcal
Fat
11g
Carbs
58g
Protein
33g
Fibre
12g
Only visible to you
Made it?
Cancel
Miriam
19 hours ago
I was sceptical that these might be gluggy but boy was I wrong. So tasty and consistency was excellent. Added chopped parsley /mizuna and cheese for a fresh hit. Have also never used tempeh before. 🥇👌winner 🤗 🥇 winner will def make again
Like
Reply
Gigi
16 hours ago
Aaah this makes me so happy! Tempeh is really versatile once you know how to use it 💚 thanks so much for trying the recipe 💚
Like
Reply
R
Rita T
8 days ago
Loved these!
Like
Reply
Gigi
6 days ago
So glad you loved them!
Like
Reply
Susanna G
24 days ago
I switched breadcrumbs for some rye bread and adjusted the quantity of water. I opded for a "dry" version to make it quicker, so I just cooked them in the airfrier: amazing!!
Like
Reply
Gigi
24 days ago
I like the idea of keeping them nice and simple in the air fryer xx
Like
Reply
sarah m
a month ago
I can't believe how good this is. Thank you again for these wonderful recipes! I have had so many amazing meals as I am with your recipes. This one is A+++!
Like
Reply
Gigi
a month ago
Thank you, Sarah! I’m so glad you’ve been enjoying the recipes. It’s lovely knowing you’ve found some new favourites along the way xx
Like
Reply
B
BecaMac
a month ago
Polpette buonissime!! Really good - the best vegan 'meat'balls' I've made so far.
Like
Reply
Gigi
a month ago
Well, that’s a pretty good result for the polpette 😂 I’m so glad they’ve beaten the others you’ve tried! xx
Like
Reply
J
Jenna N
a month ago
So delicious. I made mine into cubes so it was easy to cook/ char on each side :)
Like
Reply
Gigi
a month ago
I might have to try the cubes next time! Sounds much easier to get them nicely charred on each side xx
Like
Reply
S
Silvia C
a month ago
Love it ❤️
Like
Reply
Gigi
a month ago
This looks so good! ❤️ So happy you enjoyed it xx
Like
Reply
Isabelle
2 months ago
The "meatballs" were good and the recipe was easy to follow however it took me almost an hour to cook everything. I don't know what happened or maybe I am just slow. We had it with spaghetti.
Like
Reply
Gigi
2 months ago
Thanks for letting me know! I know recipes don't always fit into the same timeline for everyone. I'm glad you stuck with it. Those meatballs look amazing! ❤️
Like
Reply
F
Flavio
4 months ago
Excellent recipe. Easy enough to make as a quick weekday dinner.
Like
Reply
Gigi
4 months ago
Glad you enjoyed the simplicity, Flavio! 😊 Perfect for those weekday nights!
Like
Reply
Ash
5 months ago
This was delicious! I added spinach to the sauce and served with polenta. A new favourite, thank you!
Like
Reply
Gigi
5 months ago
Sounds so tasty, Ash! So happy it's a new favourite!. 🌿
Like
Reply
L
Lea
5 months ago
So good!!! I didn't had all the ingredients like miso and breadcrumbs, that I replaced by oats, but still there it was amazing!
Like
Reply
Gigi
5 months ago
Glad you enjoyed it, Lea! Love the oats swap. 🌟
Like
Reply
Jessica D
6 months ago
Made these for my carnivore parents tonight and they said “these are ridiculous!” Just amazing!! Thank you again Gigi!
Like
Reply
Gigi
6 months ago
Haha love this so much ! 😂 So happy it won them over Jessica!
Like
Reply
Rhian T
7 months ago
A firm favourite!
Like
Reply
Gigi
7 months ago
Yaaay ! Amazing picture btw!!
Like
Reply
N
Nathalie S
7 months ago
Great new way to prepare tempeh and very tasty. Added some spelt pasta and sautéed kale.
Like
Reply
Gigi
7 months ago
So happy you enjoyed it ♥️
Like
Reply
P
Patricia
8 months ago
This recipe was easier than I expected! It was my first time cooking with tempeh, and I’m really pleased with how it turned out :) The only suggestion I’d make is to add something to balance the passata, as mine came out a bit too acidic. But the meatballs themselves were super easy to make and turned out delicious!
Like
Reply
Gigi
7 months ago
Hi Patricia! Sorry for the delayed answer on this :) to help with the acidity of tomatoes you can cook the passata on the stove in a pan over low heat for 15-20 minutes and add 1/2 tsp of bicarbonate of soda or sugar. It’s an old nonna trick to help reduce the acidity of tomatoes xx
Like
Reply
Silvia K
8 months ago
I made them with fregula sarda so to have a one-dish meal. Perfect combo.
Like
Reply
N
Naomi
8 months ago
Delicious! I didn't quite have enough bread for breadcrumbs so mine were very soft, but still absolutely delicious. Slightly too salty for me, but still very much enjoyed - will just use slightly less miso next time (and I'm sure there will be many more times!)
Like
Reply
L
Laura G
8 months ago
Super yummy!
Like
Reply
Gigi
8 months ago
Yayyy ♥️ love the picture!!
Like
Reply
T
THEODORA K
8 months ago
I did something wrong and they kind of fell apart 😓
Like
Reply
Gigi
8 months ago
Hi Theodora ! There are a couple of reasons why they might not have held their shape. The most likely ones are overcooking the tempeh (which can dry it out too much), or not pressing the meatballs firmly enough, causing them to crumble when they hit the pan. Another possibility is stirring them too much while pan-frying, which prevents a crust from forming and can make them fall apart. Anyway, I hope you still enjoyed them and let me know if you’re trying them again 🤍
Like
Reply
Giulia M
9 months ago
So delicious and quick to make! I’m a big lover of olive oil and was considering adding some into the tempeh mixture as I think it would complement the tomato sauce well, would this risk messing up the ball texture? Thanks!
Like
Reply
Gigi
9 months ago
A little olive oil would work really well flavour-wise and won’t mess up the texture if you keep it modest and it’s a good way to add extra nutrients xx
Like
Reply
Giulia M
8 months ago
Just tried and they are even more delicious! This might be my favourite so far!!
Like
Reply
Gigi
8 months ago
Yay! That’s amazing 🤩
Like
Reply
Show more comments
