A hearty, meaty, plant-based meatball made with Beyond Meat. Pan-fried or baked, you can get these meatballs on the table in under 30 minutes. Keep the meal 100% plant-based by topping with our 1-minute plant-based parmesan, or if you eat dairy, top with grated parmesan cheese. Just like our Beyond Meat Shepard’s Pie and our Beyond Meat Taco Salad, these meatballs are sure to be a crowd-pleaser.
About Beyond Meat
Beyond Meat is a plant-based substitute for ground meat. You can find it in many grocery stores, in pre-made burger form, or in ground meat form. We used the ground meat form. This is our third recipe using Beyond Meat. We’ve made Shepard’s Pie and Taco Salad and we’ve found that it cooks and tastes very similar to real ground meat.
Our Beyond Meat Meatballs are made with common pantry ingredients: dried basil and oregano, fresh garlic, fresh onion, salt, and breadcrumbs. We used Panko breadcrumbs as that’s what we had on hand, but you can use whatever breadcrumbs you like. You will also need a little bit of oil for frying the onions and garlic, and a little more if you choose to pan-fry the meatballs instead of baking them.
Making the Meatballs
Start by heating the oil in a small frying pan. Fry the onions and garlic just until starting to brown. Next add the fried mixture to the Beyond Meat, spices, and breadcrumbs. Break up the meat with a spatula or fork and then mix everything together until well-combined. Divide the mixture into 12 portions and use your hands to roll them into meatballs.
Pan-Fried or Baked: Your Choice
You can pan-fry the meatballs or bake them. Pan-frying will give them a nice crispy char on the outside. Add a light layer of oil and heat the pan before adding the meatballs. Let them fry for a minute or two and then roll them over gently.
If you want to bake them, heat your oven to 375F and bake them for about 10 minutes until cooked through.
Spaghetti and Meatballs
Serve these over spaghetti with your favourite homemade or store bought spaghetti or marina sauce. We added oven-roasted tomatoes (roast cherry tomatoes at 350F for about 25 minutes), fresh basil, and our 1-minute plant-based parmesan. If you’re looking for a side salad to enjoy with it, go for our Plant-Based Caesear.
Combine meatballs with spaghetti sauce. Spoon over toasted submarine rolls and top with mozarrella cheese. Put them under the broiler for a few minutes to melt the cheese.
Other Comfort Food Recipes
- Beyond Meat Shepard’s Pie (vegan or vegetarian)
- Dairy-Veggie Pot Pie (vegan, dairy-free, meat-eater option)
- Spicy Tomato Peanut Bowls (vegan or chicken)
- Squash and Cheddar Cheese Pasta Sauce (vegetarian or chicken)
- Beyond Meat Taco Salad (vegan or vegetarian
Beyond Meat Meatballs
- 1/4 cup onion, diced
- 2 teaspoons olive oil (or other cooking oil)
- 2 cloves garlic
- 1 340g Beyond Beef, plant-based ground
- 1/4 cup breadcrumbs (we used Panko breadcrumb)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- additional olive oil (if pan-frying)
- If baking the meatballs, preheat the oven to 375F.
- In a small frying pan, heat the oil over medium heat and then add the diced onion. Fry for 2-3 minutes and then add the garlic. Fry for a few more minutes until softened and golden brown.
- In a large mixing bowl, add the beyond meat, spices, breadcrumbs and onion/garlic mixture. Use a spatula or fork to break up the meat and then mix everything together until the ingredients are evenly distributed.
- Divide the mixture into 12 portions. Use your hands to roll the portions in balls.
- Brush a thin layer of olive oil in a heavy pan, such as a cast iron pan. Heat the pan until hot. Drop in the meatballs and let them fry for a minute or two, without moving them. Gently roll them over in the pan and let fry for a few more minutes, before rolling a third time. Fry them for about 10 minutes, until a light char appears and the meatballs have turned brown.
- Put the meatballs in a baking dish and bake for 10-12 minutes until the meatballs have turned brown and are cooked through.
Storage and ReheatingYou can cook these and store them in the fridge for 2-3 days in a well-sealed container. Reheat them in a low oven until warmed through.
Replacing the Garlic Using Dried Garlic PowderYou can replace the fresh garlic with about 1 teaspoon garlic powder.
Replacing the Onion Using Onion PowderIf you don’t have an onion, you can sub about 1/4 teaspoon of onion powder.
Nutritional InformationNutritional information is an estimate only.
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