Ingredients:

• 1 lb of The Flying Tempeh Bros. tempeh

• 1 cup diced yellow onion

• 1/4 cup chopped fresh basil

• 1/4 cup nutritional yeast

• 1/4 cup oat flour

• 2 Tablespoon chia seeds

• 2 Tablespoon balsamic vinegar

• 2 Tablespoon tamari or soy sauce

• 1 Tablespoon molasses

• 3 garlic cloves chopped

• 1 teaspoon smoked paprika

• Olive oil for cooking

Instructions:

1. Thaw tempeh, then cut into smaller cubes. Place tempeh cubes into food processor and pulse until a nice crumble. Be careful not to over-process into a meal. You want a bigger crumble for a meaty texture. Dump tempeh crumble into a mixing bowl and set aside.

2. Place the rest of your ingredients into food processor and pulse until nicely incorporated.

3. Add your wet mixture to the bowl of tempeh crumbles. Then, thoroughly mix into a batter. I like to use my hands. Form batter into a ball. Refrigerate for at least 3 hours.

4. Once your batter is chilled, you can now form into your preferred size tempeh balls. I like to make them about the size of a ping pong ball.

5. Heat a cast iron skillet (or regular skillet) on medium heat. Coat skillet in a thin pool of olive oil over medium heat. Throw a few balls in at a time to cook. Roll them around to cook evenly until golden, brown delicious on all sides.

6. Now, serve them on your favorite pasta or stuff in a hoagie for a delicious tempeh meatball sub. Enjoy!