Beyond Meat Meatballs

Beyond Meat Meatballs

from notnotnutritious.com
20 min
12 servings

A hearty, meaty, plant-based meatball made with Beyond Meat. Pan-fried or baked, your choice, get these delicious vegan meatballs on the table in under 30 minutes. Great for spaghetti and meatballs or in a meatball sub. Sure to be a crowd-pleaser.

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)

Directions

  1. 1

    If baking the meatballs, preheat the oven to 375F.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Divide the mixture into 12 portions. Use your hands to roll the portions in balls.

  5. 5

    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.

  6. 6

    Put the meatballs in a baking dish and bake for 10-12 minutes until the meatballs have turned brown and are cooked through.