Meatless Meatballs in Marinara Sauce
- Total Time
- 45 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup panko bread crumbs
- ¼cup minced onion
- ¼cup chopped parsley leaves and tender stems
- 3garlic cloves, grated or minced
- 1tablespoon tamari or soy sauce
- 1½teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- ½teaspoon dried oregano
- Pinch of red-pepper flakes (optional)
- 1½pounds plant-based vegan ground beef (such as Beyond Meat)
- Extra-virgin olive oil, for drizzling
- 3cups marinara sauce, homemade or store-bought
- Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Nutritional analysis per serving (6 servings)
411 calories; 29 grams fat; 9 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 22 grams protein; 807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
Heat the broiler. Form 28 meatballs, each about 1¼ inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
- Step 3
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.
Private Notes
Comments
What do folks think about giving the onion & garlic a quick sauté first? I’m just thinking that 7 minutes under a broiler may not be enough to temper those raw flavors.
Look forward to trying this! I know that Beyond Meat is heavily processed but for those of us vegan/vegetarians who still sometimes crave meat (like me), it still is better than meat if eaten in moderation. A tip: I made Sam Sifton's NYT recipe for Picadillo with Beyond Meat and vegan chorizo and it was delicious!
I made these last night for dinner for 3 committed vegetarians and 2 meat eaters, using the Beyond Meat for the first time. Once I overcame my disgust at the meatiness of the Beyond Meat, I followed the recipe as written. We all liked it, but the 2 meat eaters liked the meatballs the best. Both of them thought that they were indistinguishable from meatballs made with ground beef. I really had to remind myself that it was not meat. It was certainly an easy and quick meal.
Can these be frozen before or after cooking?
I’ve been making Melissa’s Meatballs Parmesan using one subbing package of Impossible burger for the meat and it comes out beautifully.
These are excellent, though I find it better to use less salt as suggested in the notes