These Beyond Meat Meatballs are easy to make, full of great flavor and incredibly versatile. They are hearty, meaty and plant-based.
Made with Beyond Meat Plant-based ground. These meatless meatballs are a classic comfort food just veganized. Ready to serve in just 30 minutes, great for meal-prep and freezer-friendly.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important information about cooking methods and storing methods the post.
They are great for dinner served over creamy Polenta, with Mushroom Stroganoff or Swedish Meatballs. Serve them as an appetizer, dippers or add them to your favorite pasta dish or easy lunch time soup.
Jump to:
Ingredients
- Beyond Meat Plant Based Ground - found in the freezer section of major grocery stores
- JUST Eggs - acts as a binder and adds moisture
- Vegan Heavy Cream - we recommend using Country Crock Plant Heavy cream substitute.
- Breadcrumbs, plain or Italian-style - we using Ian's Gluten-Free Breadcrumbs
- Onion & Bell Pepper - finely chopped
- Seasoning - Trader Joe’s Everything But The Leftover seasoning
See recipe card for quantities.
If You Don’t Have Everything But The Leftover Seasoning
Use classic Italian Seasoning blend.
If You Can't Find Beyond Meat Ground
We also tested Impossible Burger and Trader Joe’s Turkeyless Ground Meat (this is not a gluten-free option). Both ground meat substitutes work well for this recipe.
Alternative Cooking Methods
- Air Fryer - Set temperature to 400 degrees. Place meatballs on foiled lined cooking tray or basket (depending on type of air fryer). Bake for 10 minutes. Will need to do two batches to cook all of the meatballs.
- Oven - Preheat oven to 400 degrees. Place meatballs on parchment lined baking sheet. Baking for 15 minutes. Flip meatballs over and cook for 5 more minutes for evening browning.
- Pan Frying - Heat a frying pan over medium heat. Add few tablespoons of high heat oil (we like avocado oil). After the oil is nice and hot add meatballs. Cook on medium low heat until meatballs are golden brown on all sides (approx. 2 min. on each side) and cooked through (approx. 15 min) using tongs to turn them all around.
Instructions
Preheat oven to 400 degrees.
In a large bowl add Beyond Meat ground, diced onions, diced peppers, seasonings and breadcrumbs. Mix thoroughly until combined.
Add remaining ingredients. JUST Egg mixture, vegan cream and salt and pepper. Mix thoroughly until combined.
Measure and roll the mixture into 1 heaping tablespoon. Spray baking sheet with light coating of oil or line baking sheet with parchment paper to keep meatballs from sticking. Evenly space the pieces on the baking sheet.
Bake for 15 minutes. Turn over and cook for an additional 5 minutes to lightly brown the other side or until cooked throughout.
Serve meatballs immediately and enjoy!
Storage & Reheating
- To Store. Cool completely and store in an airtight container for up to 3 days.
- To Freeze. Place cooled cooked meatballs on a baking sheet and transfer them to the freezer for 10 minutes. Once frozen, transfer to a plastic freezer safe ziplock bag. Store in the freezer for up to 1 month.
- To Reheat. Reheat meatballs in a skillet for 5-7 minutes or on a baking sheet in a 400 degree oven for 10 minutes.
📖 Recipe
Beyond Meat Meatballs Recipe
Equipment
- Baking Sheet
- Air Fryer
Ingredients
- 1 package Beyond Meat Ground
- 1/2 cup Breadcrumbs
- 1/4 cup Vegan Cream
- 1/2 cup JUST Egg
- 1/4 cup Yellow Onion - finely minced
- 1/4 cup Bell Pepper - finely chopped
- 1 tablespoon Everything But The Leftover - or substitute for Italian Seasonings
- 1 teaspoon Lawry's Seasoned Salt
- 1 teaspoon Ground Pepper
- 1 teaspoon Dried Parsley
Instructions
- Preheat oven to 400 degrees.
- In a large bowl add Beyond ground, breadcrumbs, diced bell peppers and onion. Mix thoroughly until combined.1 package Beyond Meat Ground, 1/2 cup Breadcrumbs, 1/4 cup Yellow Onion, 1/4 cup Bell Pepper
- Add remaining ingredients JUST Egg, vegan cream, seasonings, salt and pepper. Mix thoroughly until combined.1/4 cup Vegan Cream, 1/2 cup JUST Egg, 1 tablespoon Everything But The Leftover, 1 teaspoon Ground Pepper, 1 teaspoon Dried Parsley, 1 teaspoon Lawry's Seasoned Salt
- Measure and roll the mixture into 1 heaping tablespoon. Spray baking sheet with light coating of oil or line baking sheet with parchment paper to keep meatballs from sticking. Evenly space the pieces on the baking sheet.
- Bake for 15 minutes. Turn over and cook for an additional 5 minutes to lightly brown the other side or until cooked throughout.
- Serve meatballs immediately and enjoy
Notes
- To Store. Cool completely and store in an airtight container for up to 3 days.
- To Freeze. Place cooled cooked meatballs on a baking sheet and transfer them to the freezer for 10 minutes. Once frozen, transfer to a plastic freezer safe ziplock bag. Store in the freezer for up to 1 month.
- To Reheat. Reheat meatballs in a skillet for 5-7 minutes or on a baking sheet in a 400 degree oven for 10 minutes.
Nutrition
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way
Leave a Reply