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
Visual Overview: Making Beyond Meat Meatballs
This recipe requires a blender.
Heat the oil and then add the onions and garlic.
Making Beyond Meat Meatballs
Fry for about 5 minutes until getting soft and slightly browned.
Making Beyond Meat Meatballs
Put the fried onion and garlic mixture, along with the remaining ingredients in a bowl.
Making Beyond Meat Meatballs
Making Beyond Meat Meatballs
Mix until all the ingredients are evenly dispersed.
Making Beyond Meat Meatballs
Divide the mixture into 12 portions and use your hands to roll them into meatballs.
Making Beyond Beef 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.
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.
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.
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
Recipe Card
Beyond Meat Meatballs
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.
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!
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!
Thank you for the lovely review! I’m so happy to hear your family enjoys them!
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!
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
Please, no need for apologies, I just wanted to make sure I wasn't totally clueless 🙂 It's on the "Visual Overview" part.
delicious – i also added an egg. guests couldn't tell that they were not meat.
Thank you! Glad your guests enjoyed the dish. If you could add a star rating to your comment that would be very helpful for other readers. Thanks so much for taking the time to comment.