Best 2 Beyond Beef Vegan Meatballs Recipes
Embark on a culinary journey with our tantalizing Beyond Beef Vegan Meatballs, a symphony of flavors that will delight your taste buds. Crafted with the finest plant-based ingredients, these meatballs offer a meaty texture and savory taste that rivals traditional beef meatballs. Served alongside a zesty marinara sauce and nestled atop a bed of tender spaghetti, this delectable dish is sure to be a hit at your next dinner party.
But the culinary adventure doesn't end there. Discover a collection of irresistible recipes, each showcasing the versatility of Beyond Beef Vegan Meatballs. Transform them into hearty and flavorful tacos, perfect for a casual get-together or a quick weeknight meal. Create a satisfying and protein-packed meatball sub, sure to satisfy your cravings. Or, indulge in a comforting and wholesome meatball soup, perfect for a cozy evening. With a variety of cooking methods and flavor combinations, these recipes promise endless possibilities to tantalize your palate.
VEGAN SPAGHETTI AND (BEYOND) MEATBALLS
Plant-based "meatballs" made with Beyond Meat's® Beyond Beef® are served with a slow-simmered tomato sauce for a hearty and satisfying vegan meal.
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Dice tomatoes and return them to the can with their juice.
- Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
- Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
- Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.
Nutrition Facts : Calories 692 calories, Carbohydrate 85.9 g, Fat 21.5 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1815.4 mg, Sugar 10.6 g
MEATLESS MEATBALLS IN MARINARA SAUCE
These "meatballs" use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there's no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.
Provided by Melissa Clark
Categories weekday, meatballs, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It's easiest to form the meatballs when the mixture is very cold.)
- Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
- Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
Tips:
- Use a food processor to finely chop the mushrooms, onion, and garlic. This will help the meatballs bind together and create a more uniform texture.
- Be sure to drain the mushrooms well before adding them to the mixture. Excess moisture can make the meatballs soggy.
- If you don't have almond flour, you can use another type of finely ground nut or seed, such as oat flour, quinoa flour, or sunflower seed flour.
- Feel free to add your favorite herbs and spices to the mixture. Some good options include basil, oregano, thyme, rosemary, garlic powder, or onion powder.
- If you're short on time, you can skip the step of chilling the mixture before forming the meatballs. However, chilling the mixture will help the meatballs hold their shape better.
- To ensure that the meatballs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165 degrees Fahrenheit.
Conclusion:
These vegan meatballs are a delicious and healthy alternative to traditional beef meatballs. They're made with simple ingredients and are packed with flavor. Whether you're serving them as an appetizer, main course, or side dish, these meatballs are sure to be a hit.
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