Adobo Tempeh Meatballs
Adobo Tempeh Meatballs
If you are looking for a quick and simple dinner recipe that is meat-free but still packed with tasty ingredients and flavour then this is the dish for you. These crispy and tender Tempeh Meatballs are baked golden-brown in the oven in as little as 30 minutes. Tempeh is naturally high in protein and vitamin B12 making it an excellent source for these key nutrients on a plant-based diet. This recipe is also gluten and dairy-free, meaning is it ideal for anyone on a Low-FODMAP diet. Enjoy this recipe with lots of homemade Adobo sauce for extra yummy flavour.
Ingredients:
Directions:
Begin by preheating the oven to 200C then spray a baking sheet with cooking spray or coconut oil to place in a tray.
Add the carrots and celery into a food processor and process until finely chopped with an S blade.
Continue by adding in the remaining meatball ingredients and process until a dough forms.
Roll the dough into balls and place them on the baking sheet.
Bake for 30 minutes, flipping the meatballs halfway through.
When the meatballs have 10 minutes remaining, add the butter to a medium skillet to melt.
Stir in the corn flour, adobo seasoning, and cayenne and sauté until fragrant, taking about 1 minute.
Continue by slowly pouring in a few tablespoons of the milk while whisking.
Once whisked, add in half of the remaining milk and whisk until smooth. Repeat with the remaining milk.
Bring the mixture to a simmer and remove it from the heat.
Once the meatballs are done, add them into the sauce and toss to coat.
Serve over rice or salad, enjoy!
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 320
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 51g17%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.