Tempeh Meatballs

I wasn't sure if these would turn out. Or, specifically, adhere.

They didn't. They basically fell apart upon first bite (if not earlier). Despite that, the flavor was delicious. If I try again, I think I'll use a mix of tofu and tempeh, and/or puree the whole mixture into more of a paste before forming the balls. But I can tell you now that using lots of oil will help your efforts with these. Where the oil was plentiful, a stabilizing (and tasty!) crust formed. So don't skimp on the fat.

Sauce
3 shallots
3 cloves garlic
1/2 teaspoon red pepper flakes, or to taste
olive oil
1 (28 ounce) can whole peeled tomatoes, drained
1/4 cup chopped fresh parsley

Tempeh Balls
8 ounces tempeh, crumbled
2 cloves garlic
2 shallots
2 tb fresh basil
2 tb parsley
1 tb chives
2 tablespoons bread crumbs
1 tablespoon soy sauce
1 egg, beaten

Sauce
In a large saucepan over medium heat, saute the shallots, garlic, and red pepper flakes in the oil until the shallots soften. Add the tomatoes, turn the heat low, and cook, breaking the tomatoes against the side of the pot with your spoon, until the tomatoes break down and a thick sauce forms, 30 minutes or so. For a smooth consistency, puree with a hand blender before stirring in the parsley.

Tempeh Balls
Combine all ingredients in a large mixing bowl. Form the mixture into balls and fry it over medium high heat until all sides are golden brown.

Garnish with Parmesan cheese. Serve with sauce over garlic bread or pasta.