These easy and yummy meatballs made with Beyond Beef are a perfect meatless substitute for any dish that uses traditional beef meatballs!
They’re actually based off of a classic Betty Crocker meatball recipe that I used to use for regular beef meatballs, made with a few quick modifications and additions that make them even easier (and more delicious) than the original recipe.
Ingredients:
- l package (1 lb) Beyond Beef
- 1/2 cup Italian-style bread crumbs
- 1/4 cup milk (I usually use 1% or 2%)
- 1/2 tsp Worcestershire sauce
- 1 egg
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 Tbsp Grated Parmesan
Recipe
- Heat oven to 400 degrees Fahrenheit; line a large baking sheet with parchment paper or aluminum foil (use non-stick cooking spray if using foil).
- In a large mixing bowl, mix all ingredients well with hands.
- Form mixture into 24 equally sized meatballs; place meatballs, evenly spaced out, onto baking sheet.
- (Optional) Sprinkle a bit of extra Italian seasoning and grated parmesan over top of meatballs.
- Bake meatballs for 22 minutes.
Optional tips:
- Rub a drop or two of olive oil on your palms before mixing in order to minimize the amount of mixture sticking to your hands
- Try substituting nutritional yeast for parmesan cheese to decrease the amount of dairy in these meatballs without compromising on any cheesy taste!
