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Sweet and Sour Tempeh Meatballs
The classic party appetizer goes vegetarian! These tempeh meatballs are made with seasoned tempeh and panko, baked until golden brown and coated in a spicy pineapple-infused sweet & sour sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 20 meatballs
Calories: 69 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
For the tempeh meatballs:
- 2 tablespoons grapeseed oil or other neutral-flavored vegetable oil, divided
- 1 small onion peeled and quartered
- 3 garlic cloves
- 9 oz tempeh broken into 1-inch chunks
- ½ cup panko breadcrumbs
- 2 tablespoons unflavored soy or almond milk
- 1 tablespoon soy sauce
- ¼ teaspoon black pepper
For the sauce:
- 1 cup diced fresh or drained canned pineapple
- ½ cup vegetable broth
- ¼ cup apple cider vinegar
- ¼ cup brown sugar organic
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha sauce or to taste
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Instructions
Make the meatballs:
- Preheat oven to 400°F. Coat a baking sheet or large cast-iron skillet with 1 tablespoon of grapeseed oil.
- Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times until coarsely chopped. Add the tempeh and pulse a few more times until finely chopped. Add the remaining 1 tablespoon of oil, panko, milk, soy sauce and pepper. Pulse until mixed, scraping down the sides of the bowl as needed.
- Roll the mixture into 20 balls about 1 ½ inches in diameter. Place the meatballs on the baking sheet or skillet and bake, turning twice while they bake, until golden brown, about 20 minutes.
Cup of Yum
Make the sauce:
- Place a medium saucepan over medium heat. Add the pineapple, broth, cider vinegar, brown sugar, tomato paste, soy sauce and Sriracha and stir to combine. Bring to a simmer, then lower heat to maintain the simmer and cook, stirring occasionally, for 10 minutes.
- Combine the water and cornstarch to a small bowl and whisk until smooth. Add the cornstarch mixture to the sauce and stir just until combined. Add the meatballs to the sauce and cook, stirring frequently, until sauce becomes thick and coats the meatballs, 1-2 minutes. Transfer the meatballs to a serving platter and spear with decorative toothpicks for serving.
Notes
- Tips:
- You can dice the pineapple as finely as you like. If you're serving these as an appetizer, you may want to cut the pineapple into about 20 chunks (or as many meatballs as you have) and skewer each chunk to the top of a meatball using a toothpick.
- If you begin your sauce about 5 minutes after placing the meatballs in the oven, you should be well timed for the meatballs to go into the sauce right after coming out of the oven.
Nutrition Information
Calories
69kcal
(3%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
156mg
(7%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
49IU
(1%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20meatballs
Amount Per Serving
Calories 69
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 156mg | 7% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.