High Protein Tempeh Meatballs In Smoky Tomato Sauce With Cannellini Beans & Braised Green Kale

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 200°C / 180°C fan, then take out a mixing bowl, a baking tray, a large saucepan, and a frying pan.

STEP 2

Using the coarse side of a grater, grate the tempeh into a fine mince. Alternatively, you can use your hands to crumble it. In a mixing bowl, combine the minced tempeh with the meatball marinade and meatball dry mix, then knead until well combined and the mixture has the consistency of a soft dough. It should hold its shape when squeezed in your hands.

STEP 3

Lightly oil your hands with olive oil and roll the tempeh mixture into bite-sized balls, slightly smaller than a golf ball. You should get around 10 meatballs in total (~20 for a 4-person box). Place them on a baking tray and spray or drizzle with a little olive oil for a crispier finish. Bake for 20 minutes (or air-fry for 10–15 minutes), turning halfway, until golden and crispy on the outside.

STEP 4

Meanwhile, place your saucepan over medium heat and add the smoky tomato sauce along with the drained cannellini beans. Bring to a boil, then reduce the heat to low and let the sauce simmer gently for 1–2 minutes. Once the tempeh meatballs are ready, add them to the sauce and gently stir to combine.

STEP 5

Remove the hardy stems from the curly kale and tear the leaves into bite-sized pieces. Heat your frying pan over medium heat with a drizzle of olive oil. Once hot, sauté the cavolo nero with a splash of water until the leaves are bright green and tender. Season with salt and pepper to taste, then remove from the heat. For extra flavour, stir through a little butter or olive oil (optional).

STEP 6

To serve, divide the smoky tomato tempeh meatballs between bowls and serve with the sautéed kale on the side. Finish with some plant-based cheese if you like (optional). Enjoy!