"Meatballs" with Sweet Sauce

  Ingredients

· 1/2 cup white onion, minced

·  3 cloves garlic, minced

·  1 flax egg (1 Tbs ground flax with 2 Tbs water) or egg substitute

·  8 ounces tempeh

·  1/3 cup nutritional yeast

· 1 Tbsp  Italian Seasonings

·  1/2 cup vegan bread crumbs 

·  2 Tbsp your favorite marinara or tomato sauce

For Coating

·  1/3 cup bread crumbs

·  1/3 cup nutritional yeast

Directions:

1.     Preheat oven to 375 degrees and prepare flax egg in a small dish.

2.     Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion pulse the remaining ingredients and mix, scraping down sides as needed. You want it to form into a moldable “dough.”

3.    Taste and adjust seasonings as needed.

4.    Scoop out 1 Tbsp amounts of dough (I used a small melon ball scoop) and roll into balls.

5.     Mix remaining bread crumbs and nutritional yeast together in a shallow dish. Add tempeh balls one or two at a time and roll to coat and place on a cookie sheet lined with parchment paper.

6.    Bake for about 15 minutes, or longer if desired for a crispier result.

7.     Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.

8.     To serve, place on a small platter and drizzle warmed sauce over the top. 

Sauce:
2 T C grape jelly, 4 T vegan BBQ sauce (warmed in a small bowl or cup)