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


  • 1 block of tempeh 200gr
  • 1 small white onion – finely chopped
  • 2 garlic cloves – crushed
  • 100 g 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


  • Add 2 tbsp of the oil to a large frying pan. Add in the chopped onion and garlic.
  • Sauté the onion on medium heat for 5-8 minutes until it starts to caramelize.
  • Add in the chopped mushrooms and cook for another 10 minutes until they have shrunk in size and all the water has evaporated.
  • 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.
  • Add the minced tempeh to the pan and add the soy sauce and nutritional yeast. Cook for another 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.