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    Home » Recipes » Main Dishes

    published: Feb 6, 2021 · by Kris · This post may contain affiliate links

    Beyond Meat Meatballs

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    Jump to Recipe·Print Recipe
    Beyond Meat Meatballs in sauce
    Beyond Meat Meatballs in sauce
    Beyond Meat Meatballs
    vegan beyond meat meatballs in a dish with sauce
    vegan beyond meat meatballs in a dish with sauce
    vegan beyond meat meatballs with sauce

    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.

    Beyond Meat meatballs in bowl with sauce this Recipe
    Table of Contents
    • Ingredient Notes
    • Step By Step Instructions
    • Frequently Asked Questions
    • Storing Leftovers and Freezing
    • Related Posts
    • Recipe

    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!

    Ingredient Notes

    • 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.

    Beyond Meat meatballs in pan with sauce

    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.

    Beyond Meat meatballs in pan with sauce

    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.

    Beyond Meat meatballs on a baking pan

    Frequently Asked Questions

    Do I need to use Beyond Meat for this recipe?

    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.

    Can this recipe be doubled?

    Go for it! They are delicious and freeze well.

    How should you serve these?

    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.

    Related Posts

    • Vegan Chicken and Dumplings
    • Beyond Meat Bolognese
    • Dairy Free Mac and Cheese
    • Vegan Swedish Meatballs
    Print

    Recipe

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    Beyond Meat meatballs in pan with sauce

    Beyond Meat Meatballs


    ★★★★★

    5 from 3 reviews

    • Total Time: 1 hour 10 minutes
    • Yield: 24-26 1x
    • Diet: Vegan
    Print Recipe
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    Description

    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!

     


    Ingredients

    Units Scale
    • 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

    Instructions

    1. Roast your garlic.  If you need instructions, check out my How to Roast Garlic post
    2. 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.
    3. Prepare and add the remaining ingredients to the bowl.
    4. 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.
    5. Preheat your oven to 350 degrees.
    6. Use your hands to thoroughly mix everything together.  Use a squeezing action to really incorporate everything together.
    7. Use a cookie scoop to portion out and then roll into balls.
    8. Place on a baking pan lined with silicone baking mat or parchment.  It's ok if they are touching.  
    9. Bake 25-30 minutes

    Equipment

    Image of Beyond Beef

    Beyond Beef

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    Image of Parmesan Cheese

    Parmesan Cheese

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    Image of cookie scoop

    cookie scoop

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    Image of silicone baking mat

    silicone baking mat

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    Image of microplane

    microplane

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    Image of food processor

    food processor

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    Notes

    • 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

    Nutrition

    • Serving Size: 4 meatballs
    • Calories: 165
    • Fat: 8
    • Carbohydrates: 8
    • Protein: 15.7

    Keywords: Beyond Meat Meatballs, vegan meatballs, plant-based meatballs

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    « How To Roast Garlic
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    Reader Interactions

    Comments

    1. Tom Cranville says

      February 21, 2021 at 7:21 am

      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?

      ★★★★★

      Reply
      • Kris says

        February 22, 2021 at 12:07 am

        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.

        Reply
        • Tom Cranville says

          March 11, 2021 at 9:41 pm

          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!

          ★★★★★

          Reply
    2. Daniela says

      February 20, 2022 at 1:43 am

      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!

      Reply
      • Kris says

        February 22, 2022 at 2:27 am

        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.

        Reply
    3. Steph says

      March 02, 2022 at 3:18 pm

      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 🙏🏼

      ★★★★★

      Reply
      • Kris says

        March 06, 2022 at 9:46 am

        Yay! I'm so happy to hear that you and your family enjoyed these.

        Reply

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