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.