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    You are here: Home / Entrees / Teriyaki Tempeh Meatballs

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: December 28, 2016

    Teriyaki Tempeh Meatballs

    Jump to Recipe Print Recipe
    Teriyaki Tempeh Meatballs

    These tempeh meatballs are coated in a sweet and savory teriyaki glaze. Serve them up with veggies and rice for a hearty vegan main dish, or alone as a scrumptious party appetizer!

    Plate of Teriyaki Tempeh Meatballs with Chopsticks, Skillet in the Background

    Oh, hey there! It's been a while! Well, it's been a while in my world. I don't think there's been an occasion in the last three years or so where I went a whole five days without sharing a recipe. Actually, if you look closely at my last post, you'll even see that it's a rerun (but with snazzy new photos and and some updates). So it's actually been a week since I shared something totally new.

    Teriyaki Tempeh Meatballs in a Skillet with Sesame Seeds and Scallions on Top

    I attribute the lull to a combination of being busy with holiday stuff, being busy with other stuff, and just needing some good old time off like everybody else. I probably won't have much else in the way of new material between now and the end of the year, but I promise, come January, I'll be back with lots of new dishes to share.

    For now, I'm just dropping in for a moment to share some tempeh meatballs. I made a batch of sweet and sour tempeh meatballs a couple years ago, and they were one of my all-time favorites. I decided it was time to do some more with that concept, so here I am with teriyaki tempeh meatballs.

    Close Up of Teriyaki Tempeh Meatballs on a Plate

    If you're planning a New Year's celebration, these little guys make fantastic appetizers -- just skewer them up and let everyone snack away. If, on the other hand, you're looking for a hearty winter dinner, serve them up with rice, veggies, or like I did: on a sandwich.

    Teriyaki Tempeh Meatballs on a Plate with Sesame Seeds and Scallions
    Teriyaki Tempeh Meatballs
    4 from 1 vote
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    Teriyaki Tempeh Meatballs

    These tempeh meatballs are coated in a sweet and savory teriyaki glaze. Serve them up with veggies and rice for a hearty vegan main dish, or alone as a scrumptious party appetizer!
    Course Appetizer, Entree
    Cuisine American, Asian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 3
    Calories 345 kcal
    Author Alissa

    Ingredients

    For the Tempeh Meatballs

    • 1 to 2 tablespoons vegetable oil
    • 1 8 ounce package tempeh, broken into 1 to 2 inch chunks
    • ½ cup panko breadcrumbs
    • ¼ cup coarsely chopped onion
    • 2 garlic cloves, minced
    • 2 tablespoons unflavored soy or almond milk
    • 1 tablespoon soy sauce
    • ½ teaspoon liquid smoke

    For the Teriyaki Sauce

    • ¼ cup soy sauce
    • 3 tablespoons maple syrup
    • 1 tablespoon rice vinegar
    • 1 tablespoon sake, optinal, but very nice
    • 2 garlic cloves, minced
    • 1 teaspoon freshly grated ginger
    • dash white pepper
    • 6 tablespoons cold water, divided
    • 2 teaspoons cornstarch

    For Serving

    • 2 scallions, chopped
    • toasted sesame seeds

    Instructions

    Make the Tempeh Meatballs

    1. Preheat oven to 400° and lightly oil a baking sheet.
    2. Place all ingredients into a food processor bowl and pulse, just until ingredients are chopped and well mixed. Don't overdo it.
    3. Roll the mixture into 1 inch balls and arrange on the prepared baking sheet. Bake for 15 minutes, or until the meatballs begin to brown, flipping once or twice during baking.

    Make the Teriyaki Sauce

    1. While the meatballs bake, place soy sauce, maple syrup, rice vinegar, sake, garlic, ginger, white pepper, and 2 tablespoons of water into a medium saucepan and place over medium heat. Stir a few times to mix the ingredients and bring the mixture to a simmer. Lower heat and allow to simmer for about 8 minutes, stirring occasionally.
    2. While the sauce simmers, place the remaining 4 tablespoons of water into a small bowl. Stir in the cornstarch until fully dissolved.
    3. Add the cornstarch mixture to the sauce and allow to simmer until it thickens up, about 2 minutes. Remove from heat.

    Finish and Serve

    1. When the meatballs are done baking, add them to the saucepan and gently stir to coat with the sauce. Serve with a sprinkling of sesame seeds and scallions.
    Nutrition Facts
    Teriyaki Tempeh Meatballs
    Amount Per Serving
    Calories 345 Calories from Fat 118
    % Daily Value*
    Fat 13.1g20%
    Saturated Fat 2.1g11%
    Sodium 1537mg64%
    Carbohydrates 36.7g12%
    Fiber 9.4g38%
    Sugar 13.6g15%
    Protein 18.2g36%
    Calcium 110mg11%
    Iron 3.8mg21%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Amy Morris says

      December 29, 2016 at 12:34 pm

      That looks delicious. I've only recently started eating tempeh after my nutritionist recommended integrating whole soy more than processed soy. I'm excited to see new recipes!

      Reply
    2. Ann says

      February 21, 2017 at 5:47 am

      These are seriously delicious and I LOVE them. Made tonight & served on a bed of spinach with cauliflower rice & steamed broccoli and so happy I have leftovers. The teriyaki sauce is the best I've made. Thank you so much!!! :)

      Reply
      • Alissa Saenz says

        February 23, 2017 at 2:50 pm

        That sounds like a delicious way to serve them! Glad you enjoyed them. :)

        Reply
      • Linda says

        January 22, 2018 at 2:17 pm

        Ann, that sounds so good. I love the idea of spinach and cauliflower rice but I'm going to add a little regular rice or quinoa to mine. Can't wait to make it!! I love Tempe!

        Reply
    3. Dianne says

      October 08, 2017 at 5:55 pm

      I just made these for dinner. I can't tell you how good they were! Amazing! Make sure you don't pulse too much, to keep the chewier texture. So quick and simple, and I already had all of the ingredients!

      Reply
      • Alissa Saenz says

        October 08, 2017 at 8:51 pm

        Awesome!! I'm so glad you enjoyed them! Thansk Dianne!

        Reply
        • Maxine Yaged says

          August 02, 2021 at 12:31 am

          Would they hold up if I put them in spaghetti sauce.

          Reply
          • Alissa Saenz says

            August 02, 2021 at 9:22 am

            Unfortunately, they probably won't. I've found that the only veggie balls that hold together in sauce contain vital wheat gluten. Here's a recipe you could try: https://thestingyvegan.com/vegan-meatballs/

            Reply
    4. Kory foster says

      October 09, 2017 at 4:16 am

      How do these taste served cold, or at room temp.?

      Reply
      • Alissa Saenz says

        October 09, 2017 at 9:35 pm

        They're definitely best hot, but I don't think they'd be too bad at room temperature.

        Reply
    5. Jordan says

      February 06, 2018 at 2:29 pm

      How many meatballs consist of a serving?

      Reply
      • Alissa Saenz says

        February 08, 2018 at 4:09 pm

        About 6 or 7.

        Reply
    6. Carole Nesmith says

      June 09, 2018 at 1:20 pm

      Do you need to boil the tempeh in water before chopping in the processor?

      Reply
      • Alissa Saenz says

        June 16, 2018 at 10:39 am

        You can do that if you don't like the bitterness of tempeh. One shortcut I've found is to just steam it in the microwave - wrap the tempeh in a wet paper towel, stick it on a plate, and microwave for 4-5 minutes. :)

        Reply
    7. Daniel says

      October 18, 2019 at 2:37 pm

      4 stars
      I was a bit wary of what to expect from the tempeh. Though it likely needs some getting used to, I was positively surprised. I would make it again.

      Reply
      • Alissa Saenz says

        October 20, 2019 at 2:17 pm

        Glad you liked them! Thanks Daniel!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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