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These plant-based meatballs are a game-changer for anyone craving a delicious, vegan twist on a classic dish. Packed with savory flavors and the perfect amount of seasoning, these meatballs are made using Beyond Meat or Impossible Meat, ensuring a rich, meaty texture that even the biggest carnivores will love. Whether you’re serving them over pasta with marinara sauce or enjoying them as an appetizer, these vegan meatballs are easy to make, satisfying, and full of flavor. With the addition of nutritional yeast, fresh parsley, and a blend of spices, you won’t even miss the real thing!
The recipe can be found here.
Start by preheating the oven to 425 degrees F and lining 2 baking sheets with parchment paper. Set aside.
In a small bowl, combine the breadcrumbs and plant milk. Set aside.
In a separate bowl, add all other ingredients and mix until well combined. Add the breadcrumb mixture and mix again, until well combined.
Use a 1 Tbsp cookie scoop to portion out the mixture. Place on the prepared baking sheets, spaced apart. Bake for 11-12 minutes or until baked through and the internal temperature reaches 165 degrees F.
Serve with warmed marinara sauce over the top and enjoy!
The recipe can be found here.
These plant-based meatballs prove that vegan cooking doesn’t have to compromise on flavor or satisfaction. With just the right balance of spices, herbs, and a hearty base, they’re perfect for any meal—whether it’s spaghetti night, a sub sandwich, or a simple appetizer. Plus, they’re quick to prepare, making them an ideal option for busy weeknights or meal prep. Whether you’re plant-based, vegan, or just looking to try something new, these meatballs are sure to hit the spot.
Happy Cooking!
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