Beyond Beef® Vegan Meatballs recipe
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Ingredients
- 1 (10 ounce) package frozen chopped spinach 2 tablespoons water 2 (16 ounce) packages Beyond Meat® Beyond Beef® plant-based ground ¾ cup nutritional yeast ¾ cup vegan bread crumbs (such as Aleia's) 4 tablespoons tomato paste 5 cloves garlic, minced 1 tablespoon dried oregano leaves 1 tablespoon dried basil leaves 1 teaspoon onion powder ½ teaspoon salt ½ teaspoon ground black pepper 4 tablespoons olive oil, divided, or more as needed
Nutrition Info
- 410.6 caloriescarbohydrate: 18.5 gcholesterol: : -fat: 26.1 gfiber: 5.3 gprotein: 29.2 gsaturatedFat: 7.1 gservingSize: -sodium: 704.5 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Beyond Beef® Vegan Meatballs
Directions
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Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).