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.
Visual Overview: Making Beyond Meat Meatballs
This recipe requires a blender.
Heat the oil and then add the onions and garlic.
Fry for about 5 minutes until getting soft and slightly browned.
Put the fried onion and garlic mixture, along with the remaining ingredients in a bowl.
Mix until all the ingredients are evenly dispersed.
Divide the mixture into 12 portions and use your hands to roll them into meatballs.
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, or until cooked through. em for about 10 minutes until cooked through.
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.
Spaghetti and Meatballs
Serve these over spaghetti with your favourite homemade or store-bought spaghetti or marina sauce. Optionally, add 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, try our Plant-Based Caesar.
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 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.
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.
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.