Beyond Beef Meatballs Recipe

Cooked meatballs made with Beyond Beef in a bowl.

3.67 from 6 votes

These Italian meatballs swap out ground beef for plant-based Beyond Beef meat substitute. 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!

Prep Time20

Cook Time15

Chill Time15

Total Time50

Course: Dinner

Cuisine: Italian

Keyword: Beyond Beef meatballs, vegetarian meatballs

Servings: meatballs

Calories: 74.5kcal

Author: Susan Pridmore

Ingredients

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
½ teaspoon ground black pepper
16 ounce package of Beyond Beef

Instructions

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.

Nutrition