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.
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For
2
M
I
500
g
Passata
Fresh basil
200
g
Tempeh
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Per Serving
Calories
454kcal
Fat
11g
Carbs
58g
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🌾 For a GF option swap for a GF breadcrumbs. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze the uncooked meatballs for up to 3 months.
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Rhian T
16 days ago
A firm favourite!
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Gigi
14 days ago
Yaaay ! Amazing picture btw!!
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N
Nathalie S
a month ago
Great new way to prepare tempeh and very tasty. Added some spelt pasta and sautéed kale.
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Gigi
24 days ago
So happy you enjoyed it ♥️
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P
Patricia
2 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!
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Gigi
24 days 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
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Silvia K
2 months ago
I made them with fregula sarda so to have a one-dish meal. Perfect combo.
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Naomi
2 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!)
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L
Laura G
2 months ago
Super yummy!
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Gigi
2 months ago
Yayyy ♥️ love the picture!!
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T
THEODORA K
2 months ago
I did something wrong and they kind of fell apart 😓
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Gigi
2 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 🤍
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Giulia M
2 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!
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Gigi
2 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
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Giulia M
2 months ago
Just tried and they are even more delicious! This might be my favourite so far!!
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Gigi
2 months ago
Yay! That’s amazing 🤩
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Iva
2 months ago
My meatballs weren't firm so they fall apart but it still was a delicious meal. I paired it with chard and boiled potatoes.
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Gigi
2 months ago
I’m so glad the flavors were still a hit, and that pairing with chard and potatoes sounds lovely! I’ve found that if the tempeh gets a bit overcooked in step 2, it can get too dry and lose its 'grip.' Maybe try leaving it in for a minute or two less next time so they stay nice and firm! x
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Mairi C
3 months ago
Excellent! I used up the tempeh left over from making the polpettone. Great with pasta!
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Gigi
3 months ago
Brava Mairi❤️❤️
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Mairi C
3 months ago
Tempeh meatballs served on top of pasta! Making the tempeh (can’t buy it commercially where I live) was the most difficult. But definitely worth it for these little gems. I got 22 meatballs from the quantity I made so we have enough to enjoy them a second time!
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Gigi
3 months ago
So much respect for making home made tempeh! Well done and the meatballs look great 💛💛
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Giulia F
4 months ago
Da leccarsi i baffi
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Gigi
4 months ago
Felicissima ti siano piaciute ♥️ adoro la foto !!
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Sara S
4 months ago
The whole family love these. I’ve even given them to a meat eating friend of my youngest, who enjoyed them!
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Gigi
4 months ago
So glad to hear this, Sara! It’s always the best when non vegans enjoy it too 😊
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Sara P
4 months ago
Third time I’ve made this and they never disappoint! This time I’ve used Smoked Tempeh and they’re absolutely amazing 🧡
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Gigi
4 months ago
Great idea using smoked tempeh ！I might have to try that tonight :)
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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.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
500
g
Passata
Fresh basil
200
g
Tempeh
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
454kcal
Fat
11g
Carbs
58g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌾 For a GF option swap for a GF breadcrumbs. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze the uncooked meatballs for up to 3 months.
Only visible to you
Made it?
Cancel
Rhian T
16 days ago
A firm favourite!
Like
Reply
Cancel
Gigi
14 days ago
Yaaay ! Amazing picture btw!!
Like
Reply
Cancel
N
Nathalie S
a month ago
Great new way to prepare tempeh and very tasty. Added some spelt pasta and sautéed kale.
Like
Reply
Cancel
Gigi
24 days ago
So happy you enjoyed it ♥️
Like
Reply
Cancel
P
Patricia
2 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
Cancel
Gigi
24 days 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
Cancel
Silvia K
2 months ago
I made them with fregula sarda so to have a one-dish meal. Perfect combo.
Like
Reply
Cancel
N
Naomi
2 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
Cancel
L
Laura G
2 months ago
Super yummy!
Like
Reply
Cancel
Gigi
2 months ago
Yayyy ♥️ love the picture!!
Like
Reply
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T
THEODORA K
2 months ago
I did something wrong and they kind of fell apart 😓
Like
Reply
Cancel
Gigi
2 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
Cancel
Giulia M
2 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
Cancel
Gigi
2 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
Cancel
Giulia M
2 months ago
Just tried and they are even more delicious! This might be my favourite so far!!
Like
Reply
Cancel
Gigi
2 months ago
Yay! That’s amazing 🤩
Like
Reply
Cancel
Iva
2 months ago
My meatballs weren't firm so they fall apart but it still was a delicious meal. I paired it with chard and boiled potatoes.
Like
Reply
Cancel
Gigi
2 months ago
I’m so glad the flavors were still a hit, and that pairing with chard and potatoes sounds lovely! I’ve found that if the tempeh gets a bit overcooked in step 2, it can get too dry and lose its 'grip.' Maybe try leaving it in for a minute or two less next time so they stay nice and firm! x
Like
Reply
Cancel
Mairi C
3 months ago
Excellent! I used up the tempeh left over from making the polpettone. Great with pasta!
Like
Reply
Cancel
Gigi
3 months ago
Brava Mairi❤️❤️
Like
Reply
Cancel
Mairi C
3 months ago
Tempeh meatballs served on top of pasta! Making the tempeh (can’t buy it commercially where I live) was the most difficult. But definitely worth it for these little gems. I got 22 meatballs from the quantity I made so we have enough to enjoy them a second time!
Like
Reply
Cancel
Gigi
3 months ago
So much respect for making home made tempeh! Well done and the meatballs look great 💛💛
Like
Reply
Cancel
Giulia F
4 months ago
Da leccarsi i baffi
Like
Reply
Cancel
Gigi
4 months ago
Felicissima ti siano piaciute ♥️ adoro la foto !!
Like
Reply
Cancel
Sara S
4 months ago
The whole family love these. I’ve even given them to a meat eating friend of my youngest, who enjoyed them!
Like
Reply
Cancel
Gigi
4 months ago
So glad to hear this, Sara! It’s always the best when non vegans enjoy it too 😊
Like
Reply
Cancel
Sara P
4 months ago
Third time I’ve made this and they never disappoint! This time I’ve used Smoked Tempeh and they’re absolutely amazing 🧡
Like
Reply
Cancel
Gigi
4 months ago
Great idea using smoked tempeh ！I might have to try that tonight :)
Like
Reply
Cancel
