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, our Beyond Meat Grazing Platter and our Beyond Meat Taco Salad, these meatballs are sure to be a crowd-pleaser.
The Ingredients

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. We’ve done a lot of cooking with Beyond Meat. We’ve made Shepard’s Pie, a Beyond Meat Grazing Platter, and Taco Salad and we’ve found that it cooks and tastes very similar to real ground meat.

Other Ingredients
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.
Fry the onion and garlic… for about 5 minutes until getting soft and slightly browned. Put the fried onion and garlic mixture, along with the remaining ingredients in a large bowl. Break up the meat with a spatula or fork… Mixing until all the ingredients are evenly dispersed. 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.

Serving Ideas
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.

Meatball Subs
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)
- Beyond Meat Grazing Platter (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
Recipe Card
Beyond Meat Meatballs
Materials
- 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)
Instructions
- 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.
For Pan-Frying
- 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.
For Baking in the Oven
- Put the meatballs in a baking dish and bake for 10-12 minutes until the meatballs have turned brown and are cooked through.
Notes
Storage and Reheating
You 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.ÂReplacing the Garlic Using Dried Garlic Powder
You can replace the fresh garlic with about 1 teaspoon garlic powder.ÂReplacing the Onion Using Onion PowderÂ
If you don’t have an onion, you can sub about 1/4 teaspoon of onion powder.ÂNutritional Information
Nutritional information is an estimate only. ÂNutrition

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10 comments
Hi, this recipe looks great and can’t wait to try! Curious on the accuracy of the nutritional info
Hi Rebecca – Thanks so much for letting me know. I have updated the recipe – I had inadvertently left out the Beyond Beef (duh!). I’d love to hear back from you when you try the recipe. Thanks again!
Both times I’ve made the balls fall apart mostly…I am delicate. Will bake next time…less free radicals. Incidentally, Beyond Meat is plenty caloric but doesn’t kill animals and than wrap them in Saran wrap. I tried an egg to keep it together…maybe a little better. Tasty little morsels. Thanks Peter
Thank you for the feedback. Would you be able to help me with some troubleshooting? I haven’t had this occur in the multiple times that I have made them, but I will definitely re-test the recipe and verify the instructions. Could you tell me if you made any alterations to the process or ingredients? I’m glad that they were at least tasty!
I cooked my onions and garlic in vegetable broth instead of oil but otherwise followed the recipe, it made fantastic meatballs. We tried them on their own and in an impossible meatball marinara sandwich, both were delicious. I baked the meatballs on parchment paper for 14 minutes, I had no problem with consistency or falling apart.
Thanks for the tip on cooking in vegetable broth – great idea! Happy to hear you thought they were delicious! I really appreciate you taking the time to comment, too.
Very tasty! One suggestion: When making it for the first time, only cook one meatball. Then taste and adjust seasoning (if necessary). I added an egg, used less basil but doubled the amount of oregano and garlic powder (based on my mom’s old recipe) after tasting the first one.
Thank you! And great suggestion for doing a tester one and then adjusting to your preferences.
I followed the recipe added nutritional yeast and cooked them in tomato sauce. yum!
Sounds delicious! Thanks for sharing!