Tempeh Meatballs with Special Tomato Sauce

Servings: 8

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Ingredients

For the meatballs:

• 250 g tempeh
• 1 cooked sweet potato
• 1 onion
• 110 g oat flour
• 2 tbsp ground flaxseed
• 2 tbsp tamari
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Herbes de Provence
• Black pepper to taste
• Himalayan salt to taste

For the tomato sauce:

• 3 ripe tomatoes
• 1 carrot, diced
• ½ red bell pepper, diced
• 2 onions, finely chopped
• 1 garlic clove, finely chopped
• 2 tbsp olive oil
• 80 ml coconut milk
• 4 fresh basil leaves
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp mustard seeds
• ½ tsp nutmeg
• Black pepper to taste
• Himalayan salt to taste

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Instructions

Meatballs:

1. Cook the tempeh:
   • Boil the tempeh in salted water for 5 minutes to remove any bitterness.
2. Prepare the mixture:
   • Add the cooked tempeh, sweet potato, and onion to a food processor and coarsely chop.
   • Transfer the mixture to a bowl and mix in oat flour, flaxseed, tamari, garlic powder, paprika, Herbes de Provence, black pepper, and salt.
   • Knead the mixture by hand and taste. Adjust the seasoning if needed.
3. Rest:
   • Let the mixture rest in the refrigerator for 30 minutes.
4. Form the meatballs:
   • Shape the mixture into meatballs. If the dough sticks to your hands, add more oat flour.
5. Bake:
   • Preheat the oven to 180°C (356°F).
   • Place the meatballs on a baking tray and bake for 20 minutes.

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Tomato Sauce:

1. Prepare the ingredients:
   • Finely chop the tomatoes, onions, and garlic. Dice the carrot and red bell pepper.
2. Make the base:
   • Heat olive oil in a pan and sauté the onion and garlic until translucent.
   • Add the tomatoes, carrot, bell pepper, paprika, turmeric, mustard seeds, nutmeg, black pepper, and salt. Let it simmer for 5 minutes.
3. Finish the sauce:
   • Stir in the coconut milk, cover, and cook over low heat for another 5 minutes.
   • Remove from heat, add basil leaves, and blend the sauce until smooth with an immersion blender or food processor.

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Serving:

1. Assemble the dish:
   • Toss the tempeh meatballs in a portion of the tomato sauce.
   • Serve over a bed of quinoa and drizzle with extra tomato sauce.

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Tip:
These meatballs are also great as a snack or in a wrap with fresh veggies!