Beyond Meat Vegan Meatballs that are beyond amazing
These baked vegan meatballs are so BEYOND AMAZING, no one will be able to tell the difference! Made using Beyond Beef and chopped spinach, these meatballs are EASY to make and perfect for any holiday, party, or romantic dinner in.
Recipe by Randi Tisdall on December 11, 2019
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
4.27 stars (91 reviews)
Keywords
beyond beef meatballs, vegan meatballs recipe
Ingredients
1 lb Beyond Beef ground, thawed
1 cup packed frozen spinach, that's been thawed, drained, and squeezed
⅔ cup onion, diced small
¼ cup salted golden round crackers, crunched into crumbs (gluten free if needed)
3 cloves garlic, minced
½ teaspoon black pepper
28 oz jar of your favorite spaghetti sauce
1 lb spaghetti pasta (gluten free if needed)
fresh chopped parsley for garnish, optional
Categories
Main Course
Cuisine
American
Italian
Steps
Preheat oven to 400° F (204° C). Lightly grease a 9 x 13 baking pan and set aside. In a medium mixing bowl, combine meatball ingredients, using your hands to mix well. Roll into 20 golf-ball sized meatballs and line baking pan. Bake for 20 minutes.
While meatballs are baking, prepare the pasta according to package directions. After the 20 minutes is up, pull out the meatballs and, using a spoon, rotate the meatballs (to prevent sticking on bottom). Pour your jar of spaghetti sauce on top of meatballs, stir to coat. Pop back in the oven, uncovered, for 5 minutes.
Once pasta is finished cooking, drain and return to pot. After the 5 minutes is up, pull the meatballs out of the oven and top with fresh parsley, if using. Serve meatballs over pasta. Enjoy!
