These Italian meatballs swap out ground beef for plant-based Beyond Beef, and are both kid and carnivore-friendly. They're perfect for vegetarian meatball sandwiches, pasta dishes, and pasta soups (think Lasagna Soup!). And they don't fall apart like so many do!
This vegetarian meatball recipe comes together super-quick, and the meatballs are baked.
My husband, Carnivorous Maximus, loves meatballs. If something on a menu is a meatballs something-or-other, he orders it. I've made them in past years using both pork and beef, a recipe of my mom's, but I reeeeally wanted to make vegetarian meatballs with Beyond beef.
When I started researching recipes online, I noticed in the comments sections that many home cooks had problems with them falling apart. It's not a horrible thing to happen since you just end up with a "meat" sauce.
But when you've promised meatballs to your husband, you want to have meatballs.
- ❤️ Why you'll love this recipe
- 🧅 Ingredients + Notes
- 🔪 Recommended Equipment
- 📝 Instructions Overview and Tips
- 👩🍳 Preparation Tips
- 💡Ideas for Possible Variations
- 🤷♀️ FAQ
- 📇 Pasta Dishes and Sauces for Meatballs
- Beyond Beef Meatballs Recipe
- 🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!
❤️ Why you'll love this recipe
- These Beyond beef meatballs are vegetarian (they use eggs as a binder).
- They don't fall apart when you remove them from the baking sheet.
- Use ingredients you probably have on hand.
- Carnivore-husband-friendly. (He LOVED them.)
- Make-ahead, and refrigerate or freeze until you need them.
🧅 Ingredients + Notes
- Breadcrumbs - either plain, Italian seasoned or panko all work.
- Milk - either whole milk, 2% milk, or oat milk. Other plant-based milks may work, but I only tried oat milk.
- Grated Parmesan cheese - either dairy-based or vegan Parmesan substitute.
- Eggs - for a binder, to prevent the meatballs from falling apart.
- Fresh parsley
- Dried herbs and spices - Kosher salt, red chile flakes, fennel seeds, oregano and onion powder.
- Beyond Beef
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🔪 Recommended Equipment
This is the equipment and pantry items I recommend for making these vegetarian meatballs. Since Amazon Prime's Early Access Sale is happening right now, I've included the discounts that are available if you have a Prime account. If you don't, go check out this post.
- Chef's knife - (20% discount right now !!!)
- Mixing bowl (38% discount during Prime Early Access Sale)
- Whisk - (23% discount during Prime Early Access Sale)
- Wooden spoon - (20% discount during Prime Early Access Sale)
- Ice Cream Scoop - (25% discount during Prime Early Access Sale)
- Baking sheet (33% discount during Prime Early Access Sale)
- Parchment paper (50% discount during Prime Early Access Sale)
📝 Instructions Overview and Tips
Detailed instructions for making these vegetarian meatballs with Beyond Beef are in the recipe card below, but here's an overview!
Mix. Whisk up the eggs, and combine all of the ingredients in a mixing bowl. Mix until combined using a wooden spoon.
Chill. Chill for at least 15 minutes.
Scoop. Using a small ice cream scoop, form little meatballs about 1.2 ounces, and gently roll between your palms. Arrange on a parchment sheet lined baking sheet.
Bake. Bake at 400˚F for 15-20 minutes.
👩🍳 Preparation Tips
A great way to check the seasoning is to take about 1 teaspoon of the mixture before the chilling step, and fry it in a skillet. It just takes about 5 minutes, and now you'll know if you want to add additional salt, herbs or other spices.
💡Ideas for Possible Variations
Add 1 teaspoon Nutritional Yeast (20% discount during Amazon Prime Early Access Sale).
Can I make these ahead?
Yes. Completely cool, and store in an airtight container for up to 3 days in the refrigerator or 6 month in the freezer.
Can I cook them from frozen?
It's best to thaw them first on the countertop, or in the oven using low heat. A toaster oven works great for this.
But if you're in a pinch for time, you can add them to a pasta sauce, but you'll need to cook them longer.
📇 Pasta Dishes and Sauces for Meatballs
Beyond Beef Meatballs Recipe
- ½ cup breadcrumbs plain, Italian seasoned, or Panko
- 3 tablespoons milk whole, 2% or oat milk
- ⅓ cup grated Parmesan cheese or vegan Parmesan cheese
- 2 large eggs lightly whisked
- 3 large garlic cloves grated, or use Gourmet Garden garlic paste
- ¼ cup finely chopped Italian parsley
- 1 ¼ teaspoons Kosher salt or ¾ teaspoon table salt
- ¼ teaspoon dried red chile flakes
- ½ teaspoon fennel seeds lightly crushed using a mortar and pestle
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 16 ounce package of Beyond Beef
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
- Dump all the ingredients into a medium sized mixing bowl. Mix together using a wooden spoon.
- Chill in the refrigerator for at least 15 minutes.
- Using a medium size ice cream scoop, about 1 ½ inches wide, form the meatballs. Gently roll between your palms to form round balls. Mine weigh anywhere from 1.1 - 1.3 ounces.
- Arrange on the parchment lined baking sheet, and bake for 15 - 20 minutes. They should feel firm when you lightly press your finger on them.
- Use in a pasta dish or refrigerate in a sealed container for up to 3 days. The meatballs can be stored in the freezer in a sealed container for up to 6 months.