Tiba Tempeh “Neatballs”

Makes around 16 neatballs, served with a simple tomato sauce and your favourite pasta or a marinara sub sandwich.



Cooking time

30 mins


  • 4 tbsp olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g chestnut mushrooms, finely sliced
  • 1 block of Tiba Tempeh, 200g
  • 3 tbsp of soy sauce
  • 2 tbsp of nutritional yeast
  • Salt and pepper
  • 1/2 cup of cooked brown rice
  • 1/3 cup of oat flour


  1. Add 2 tbsp of the oil to a large frying pan, then add the chopped onion and garlic. Sauté on a medium heat for 5-8 minutes, until they start to caramelise.
  2. Add the chopped mushrooms and cook for another 10 minutes, until they have shrunk in size and all the water has evaporated.
  3. Crumble the Tiba Tempeh block, either using a knife or a food processor. You’re looking for a consistency that’s a bit like mince.
  4. Add the tempeh “mince” to the pan along with the soy sauce and nutritional yeast or Marmite, if using. Cook for another 5 minutes, then season with salt and pepper.
  5. Pour the mixture into a bowl and add the cooked brown rice and oat flour. Mix everything together until you have a fairly sticky mixture.
  6. With wet hands, roll the mix into individual balls about the size of a golf ball. Repeat the process until you have used up all the mixture.
  7. Heat up the remaining oil and fry the tempeh balls for a few minutes on each side, until slightly golden brown. You might need to cook them in batches.
  8. Serve hot with your favourite tomato sauce and the pasta of your choice. Delicious.

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