Top-down, close up view of Beyond Meat Meatballs
April 1, 2024

Beyond Meat Meatballs

April 1, 2024

Beyond Meat Meatballs

Top-down, close up view of Beyond Meat Meatballs

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. And this meatballs go perfectly with our Beyond Meat: Spaghetti Sauce

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

Top-down view of ingredients for Beyond Meat Meatballs: Panko breadcrumbs, Beyond Meat, basil, oregano, onions, garlic. Now shown: salt, oil for pan-frying
  • Beyond Meat plant-based 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 Spaghetti Sauce,  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.
  • Olive oil: We use a small quantity of oil for frying the onions and garlic before mixing in the Beyond Meat. If you want to pan-fry the meatballs, you'll need a little extra oil. 
  • Garlic: We use fresh garlic, but you can substitute with dried if you don't have fresh.
  • Breadcrumbs: These help bind the ingredients together. We use Panko breadcrumbs, but you can use any kind.
  • Dried basil: We used dried basil. 
  • Dried oregano: We used dried oregano.  

Visual Overview: Making Beyond Meat Meatballs

This recipe requires a blender. 

Step 1: Fry the onion and garlic

Heat the oil and then add the onions and garlic. 

Top-down shot of frying onions and garlic in oil, for making Beyond Meat Meatballs

Making Beyond Meat Meatballs

Fry for about 5 minutes until getting soft and slightly browned.

Top-down view of onions and garlic in frying pan

Making Beyond Meat Meatballs

Step 2: Mix fried onion and garlic with other ingredients

Put the fried onion and garlic mixture, along with the remaining ingredients in a bowl. 

Top-down view of bowl with fried onion and garlic and remaining ingredients

Making Beyond Meat Meatballs

Step 3: Break up the meat with a spatula or fork.

Top-down shot of Beyond Meat and spices - breaking up the meat with a spatula

Making Beyond Meat Meatballs

Mix until all the ingredients are evenly dispersed.

Top-down shot of finished mixture for Beyond Meat Meatballs - meat, spices, and breadcrumbs mixed together

Making Beyond Meat Meatballs

Step 4: Roll into meatballs. 

Divide the mixture into 12 portions and use your hands to roll them into meatballs. 

Top-down shot of Beyond Meat Meatballs before frying or baking

Making Beyond Beef Meatballs

Step 5: Pan-Fry or Bake

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.

Top-down shot of pan-frying Beyond Meat Meatballs in a frying pan

Frying Beyond Beef Meatballs

If you want to bake them, heat your oven to 375F and bake them for about 10 minutes, or until cooked through. em for about 10 minutes until cooked through.

Top-down shot of baked Beyond Meat Meatballs

Baked Beyond Meat 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.

Serving Ideas

Spaghetti and Meatballs

For spaghetti and meatballs serve with Beyond Meat: Spaghetti Sauce or your favourite store-bought spaghetti or marina sauce. Optionally, add fresh basil, and our 1-minute plant-based parmesan. If you’re looking for a side salad to enjoy with it, try our Plant-Based Caesar.

Top-down view of Beyond Meat Meatballs and spaghetti


Tips: Transitioning to Plant-Based eating 

One way to transition to plant-based eating is to make familiar recipes but use plant-based versions of the ingredients.  We've used Beyond Meat to create familiar recipes like Spaghetti Sauce,  Shepherd's Pie, Garlicky White Bean Soup, and Taco Salad

A common concern for people new to plant-based eating, is how to get enough protein. Many of the faux meat products are designed to have a similar nutritional profile to the original meat product, but always check the label on the product to confirm. Additionally, all recipes on not not nutritious have nutritional information included near the bottom of the Recipe Card

Related Recipes

Dairy-Free Veggie Pot Pie
Beyond Meat Grazing Platter
Beyond Beef Taco Salad
Beyond Beef Shepherd’s Pie
Pin for Beyond Meat Meatballs with close-up view of meatballs

Recipe Card

Beyond Meat Meatballs

5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
A hearty, meaty, plant-based meatball made with Beyond Meat. Pan-fried or baked, your choice, get these delicious vegan meatballs on the table in under 30 minutes. Great for spaghetti and meatballs or in a meatball sub. Sure to be a crowd-pleaser.
Servings 12 meatballs
Calories 104 kcal
Author Sylvia

Ingredients

  • 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. 

Replacing the Garlic Using Dried Garlic Powder

You can replace the fresh garlic with about 1 teaspoon garlic powder. 

Replacing the Onion Using Onion Powder 

If you don't have an onion, you can sub about 1/4 teaspoon of onion powder. 

Nutritional Information

Nutritional information is an estimate only. 
 

Nutrition

Serving: 1meatball | Calories: 104kcal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 182mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Courses, Cuisines, and Keywords

Course
dinner
|
lunch
Cuisine
American
|
Italian
Keywords
beyond beef
|
beyond meat
|
meatballs

Comments

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Recipe Rating




    1. 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!

  1. 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

    1. 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!

  2. 5 stars
    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.

    1. 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.

  3. 5 stars
    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.

  4. 5 stars
    Such a good recipe. I bake these with oil on them and the whole fam gobbles them up. Kids choose them over regular beef meatballs. I go back to this again & again. Thank you!

  5. You posted on here that this recipe requires a blender, but I couldn't find out which part of it needs a blender. I'm only asking because I really don't want to get my blender out, but I really want to make this recipe:) Thank you for any help you can provide!

    1. Hello – I’m sorry for any confusion. No blender is required for the recipe. Which part of the recipe are you seeing this in? Thanks very much, Sylvia

      1. Please, no need for apologies, I just wanted to make sure I wasn't totally clueless 🙂 It's on the "Visual Overview" part.

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.