TempehAndTurkeyPowerBalls

Tempeh and Turkey Power Balls

Ingredients

By Malina Malkani, MS, RDN, CDN
  • 8 ounces tempeh, grated
  • 8 ounces ground turkey (dark meat)
  • 4 ounces silken tofu
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2/3 cup plain, unsweetened soymilk
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1 medium carrot, grated
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Soybean (vegetable) oil, as needed

Instructions

  1. Line 2 standard-sized sheet pans with parchment paper, adjust your oven rack to the top position, and preheat the oven to 425°F.
  2. In a large mixing bowl, whisk the tomato paste with the soymilk and Worcestershire sauce until combined, then add the breadcrumbs and soak for 7-8 minutes.
  3. While the breadcrumbs soak, grate the carrot and tempeh and mince the garlic and shallot.
  4. Once the breadcrumbs are soaked, add the tempeh, turkey, silken tofu, garlic, shallot, carrot, cheese, salt, and pepper to the mixing bowl and stir just until combined, without overmixing.
  5. Using a 1.5-ounce ice cream scooper, scoop the mixture into about 24 meatballs, packing them tightly with your hands and rolling them into balls. Coat your hands with soybean oil to prevent sticking, arrange the meatballs in a single layer evenly across the sheet pans, and drizzle a bit of soybean oil over the top of each.
  6. Bake for 13-15 minutes, or until a meat thermometer shows an internal temperature of at least 160°F.
  7. Serve over pasta with marinara sauce.
  8. Store leftovers in an airtight container and enjoy within 5 days if refrigerated, or within 3 months if frozen.