I had a sudden onset craving for spaghetti tonight. When I was trying to decide what protein to use for the meal I thought, “hmm I bet a bunch of people out there in internet land have made tempeh meatballs before”. So I checked out a few recipes and then headed to the kitchen to put something together. The other day we made some millet/potato patties and used ground sunflower seeds as the protein and it worked really well to bind it together without additional flour and the patties were great, tasted just like tater tots. Anyhow, Adam suggested we try sunflower seeds in place of bread crumbs. I wasn’t sure they would turn out well for a first try but they were very yummy and the recipe was a success so, here it is.
1 c. raw sunflower seeds, ground
1 8 oz package tempeh, crumbled
2 T flax meal
6 T warm water (to mix with flax)
1 t thyme
1 1/2 t oregano
1/2 t fennel, ground
1 t salt
1/2 t black pepper (or to taste)
1/2 – 1 T soy sauce (or GF alternative, we use coconut aminos) or water
Mix the flax with the warm water and let sit for about 10 minutes. Mix all the ingredients in a medium bowl. Heat some oil in a pot, we used about a cm deep of safflower oil. Roll the balls in your hands and set in the pan. I used some water in my palm for every ball to keep it from sticking to my hands. Work them in the palm of your hand to make sure they stick together well and won’t fall apart in the oil. Roll them around to cook on all sides. After they are all cooked put them on a cookie sheet and bake them for 10 -12 minutes at 375.