Beyond Meat Italian Meatballs
Yesterday I woke up and was CRAVING Italian comfort food, specifically meatballs in red sauce. Since I don’t eat meat, I thought I’d try my hand at a homemade meatless alternative. I bolted to the grocery store and picked up all the essentials (including every red wine on sale).
Two pounds of Beyond Meat Plant-Based Ground Beef, a healthy dose of spices and herbs, and plenty of garlic make this recipe transform into succulent, juicy plant-based balls of perfection that pair swimmingly with my homemade red sauce and pasta.
To keep it a tiny bit healthier, I went with a chickpea-based penne pasta. I recently came across Banza, and LOVE it. I’m honestly a sucker for any pasta alternative. Cauliflower, sweet potato, chickpea and lentil are just some of the flours that make for excellent gluten-free options.
I could seriously eat Beyond Meat with everything: in an omelet, on top of my salad, and sandwiched between buns for a meatless burger alternative. And while the plant-based burgers require far less water and generate much less greenhouse gas emissions in comparison to traditional beef burgers, they should also be considered an indulgent food since they’re pretty processed.
But, back to the reason you’re here: DELICIOUS FOOD IN YOUR MOUTH!
Ingredients:
1/2 cup panko bread crumbs
1/2 cup minced onion
1/2 cup chopped parsley leaves and tender stems
6 garlic cloves, minced
2 tablespoons soy sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon red-pepper flakes
2 pounds Beyond Meat Plant-Based Ground Beef
Extra-virgin olive oil, for drizzling
Pasta of your choice
Parmesan, for garnish
Fresh basil leaves, for garnish
Directions:
1. In a saute pan over medium heat, saute the onions and garlic for a couple minutes in a little olive oil. Let cool.
2. In a large bowl, combine bread crumbs, parsley, garlic, soy sauce, salt, pepper, oregano, red pepper flakes, and the cooled off onion and garlic. Mix well. Add Beyond Meat beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour.
3. Heat oven to 400 degrees.
3. Form meatballs to a size of your liking and place them on a lined baking sheet. Drizzle with olive oil, then bake for 10 minutes, or until golden and firm.
4. While the meatballs are cooking, cook your pasta and heat your red sauce.
3. Transfer pasta to a bowl, douse with red sauce, top with meatballs, then shower with Parmesan cheese and a sprinkle of fresh basil leaves. Thank me later.
Lex Erickson
Exploring life's many facets one glass of wine, pair of heels, and yoga class at a time.
