Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper. Spray parchment paper lightly with extra virgin olive oil cooking spray.

In large skillet, heat olive oil over medium high heat. Sauté onions and garlic for 3 minutes.

Add mushrooms, tempeh, rosemary, fennel seed and thyme and cook for 6 more minutes, stirring frequently. (Note: Mushrooms should be cooked through and tempeh slightly browned.) Remove from heat and let cool slightly.

In food processor fitted with S blade, add tempeh/mushroom mixture, oats, walnuts, dried cranberries, panko breadcrumbs, balsamic vinegar, tamari, tomato paste, salt and black pepper. Pulse until ingredients are finely chopped and mixture comes together but still has texture. Transfer mixture to a bowl.

Using a cookie scoop or tablespoon, form 2 Tbsp. of mixture into 1.5-inch meatballs and arrange in a single layer on parchment-lined baking sheet.

Spray tops lightly with extra virgin olive oil spray and bake 20 minutes or until meatballs are firm but springy and slightly golden. Serve hot.