These vegan meatballs, made with Beyond Meat plant-based ground are so tender and flavorful that you'll wish you made more of them. Serve them with some spaghetti and marinara sauce for a comfort food win.
Table of Contents
This recipe is a plant-based version of the meatballs my Italian Grandmother used to make. I miss her, but now I don't have to miss her meatballs too! Yum!
- Beyond Meat's Beyond Beef plant-based ground - this is sometimes found in the freezer section and will need to be thawed before using
- Fresh parsley - this should be finely chopped
- Roasted garlic - I wouldn't skip this step because it adds soooo much flavor! Check out my how to roast garlic post if you're not sure how to do this.
- Bread crumbs - I like to use panko, but regular breadcrumbs also work here
- Parmesan cheese - this is optional, but we love using Violife parmesan in this recipe and think it adds a lot flavor.
- Salt, pepper and oregano - if you don't use parmesan cheese you may need to add a bit extra salt
- Onion - this adds a lot flavor and moisture. By liquifying them in the food processor you get all the flavor without big chunk of onion.
Step By Step Instructions
Start by roasting an entire head of garlic. If you're not sure how to do this check out my How to Roast Garlic post
While the garlic is roasting, we can get everything else prepped.
Add the onions to a food processor with 2 Tbs of water and whiz the crap out of them. Really, you want them to be almost liquified. So you may need to stop and scrape down the sides often.
Add these to a large bowl with your Beyond Beef, finely chopped parsley, breadcrumbs, seasonings and grated parmesan cheese. I prefer to use a microplane to shred this finely so that it almost melts into the meatball mixture.
Once your garlic has cooled enough to handle, squeeze the cloves out and mash them with a fork before adding to the bowl.
You can try mixing this with a spoon, but I find that I need to use my hands to make sure that everything is thoroughly distributed. I use a gentle squeezing motion to really get it all mixed up.
I like to make smaller meatballs and use a cookie scoop to ensure evenly sized meatballs. If you prefer them larger, use a ¼ cup to measure out golf-ball sized meatballs. Roll them into balls before placing on a baking sheet pan lined with a silicone baking mat or parchment paper. No need to space them out.
This is a wet mixture, but will firm up as they cook.
Frequently Asked Questions
Not necessarily. If you try using Impossible or another brand of plant-based ground, you may need to adjust the recipe. For instance, Impossible is sold in 12 oz packages instead of 16oz. Also, Beyond is a bit moister than some of the other brands I've tried so I don't add any oil in the mix, but you might want/need to with another brand.
Go for it! They are delicious and freeze well.
Any way that you would serve 'regular' meatballs. With pasta or in Swedish Meatballs, in subs or as an appetizer/cocktail meatball.
Storing Leftovers and Freezing
These keep great in the fridge for a 2-3 days in an air tight container. They can be reheated in a microwave, the oven or in a pot of sauce.
They can also be frozen. I've had great luck freezing them on a plate so that they aren't touching for 1-2 hours. Then once they are frozen solid storing them in an airtight container. The flash freezing step keeps them from sticking together and makes it easy to just grab however many you want.
Beyond Meat Meatballs
- Total Time: 1 hour 10 minutes
- Yield: 24-26 1x
- Diet: Vegan
These vegan meatballs, made with Beyond Meat plant-based ground are so tender and flavorful that you'll wish you made more of them. Serve them with some spaghetti and marinara sauce for a comfort food win. Yum!
- 1 lb Beyond Meat's Beyond Beef plant-based ground
- 1 head roasted garlic, mashed
- ⅓ cup fresh parsley, finely chopped
- ⅓ cup breadcrumbs, panko or regular
- ½ cup plant-based parmesan cheese, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ cup chopped onion
- Roast your garlic. If you need instructions, check out my How to Roast Garlic post
- While the garlic is in the oven, add the onion to a food processor with 2 Tbs of water. Whiz until it's almost liquified, stopping to scrape down the sides as needed. Add this to a large bowl.
- Prepare and add the remaining ingredients to the bowl.
- When the garlic is cool enough to handle, squeeze the cloves into a small bowl and mash with a fork before adding to the meatball mixture.
- Preheat your oven to 350 degrees.
- Use your hands to thoroughly mix everything together. Use a squeezing action to really incorporate everything together.
- Use a cookie scoop to portion out and then roll into balls.
- Place on a baking pan lined with silicone baking mat or parchment. It's ok if they are touching.
- Bake 25-30 minutes
- If you want larger meatballs use a ¼ cup to measure out golf ball sized meatballs. You will need to another 5-10 minutes to the cooking time.
- This mixture is wet, but should hold together and will firm up as they cook.
- I am part of an affiliate program with Amazon. So if you purchase a recommended product I will receive a small commission which will cost you nothing. Thanks for the support!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Serving Size: 4 meatballs
- Calories: 165
- Fat: 8
- Carbohydrates: 8
- Protein: 15.7
Keywords: Beyond Meat Meatballs, vegan meatballs, plant-based meatballs
Tom Cranville says
Wowza these are PACKED with flavor! The whizzhed up onion and the roasted garlic add an incredible depth of flavor. THANK YOU - these will be my family's meatballs from NOW. ON. I was wondering - could you make a meatloaf with similar ingredients?
So jazzed to hear you like them! I think you could definitely use these ingredients and flavor profiles in a meatloaf and it would be delicious.
Tom Cranville says
Made the meatloaf. It was really tasty. I just chopped the onion really finely instead of liquefying, plus put ketchup on top. Thanks so much - I hadn't had meatloaf in several years (since going vegan) except once in a restaurant. This was great. Thanks!
This recipe is fabulous! Thank you! It’s my new go-to. I made them on the fly tonight & had everything except the violife parm on hand so I made my own with pine nuts, nutritional yeast, garlic powder, & a little panko. I also had a little vegan sausage in the freezer so added that in. Your ratios are perfect & was difficult to trust bcause it’s so wet. But it is PERFECT texture. Also, I bought the scoop from Amazon through your site. GAMECHANGER! How could I have ever make a meatball without a scoop? I’m obsessed!
I'm thrilled that you enjoyed this recipe - it's a favorite in our house! I use my cookie scoop for SO MANY things, it's such a great kitchen tool.
These are delicious. Made them for my husband and sons and they all loved them. I used brown rice breadcrumbs and Future farm mine (vegan) and they were awesome. We had it with spaghetti squash and kids with spaghetti pasta 🍝
Thank-you for sharing 🙏🏼
Yay! I'm so happy to hear that you and your family enjoyed these.