+ Add All Beyond Meat Meatballs with Marinara Ingredients
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Beyond Meat Meatballs with Marinara
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Ingredients:
1/4 Cup Panko Breadcrumbs
2 Tbsp Unsweetened Almond Milk
1 lb Beyond Meat
1 1/2 Tbsp Light Soy Sauce
1 Tbsp Nutritional Yeast
1 Tbsp Fresh Chopped Parsley, plus more for garnish
1 Garlic Cloves, minced
1/2 Tsp Italian Seasoning
1/4 Tsp Ground Coriander
1 Tsp Minced Onion
1/2 Tsp Garlic Powder
1/2 Tsp Salt
1/4 Tsp Black Pepper
Marinara Sauce, store-bought, any brand of choice
Directions:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a small bowl, combine the breadcrumbs and unsweetened almond milk.
Add the Beyond Meat, soy sauce, nutritional yeast, parsley, garlic, Italian seasoning, coriander, minced onion, garlic powder, salt, and pepper to a large mixing bowl. Mix until well combined.
Add the breadcrumb mixture and mix until well combined.
Divide into 12 meatballs. Roll into a round shape and place on the baking sheet, spaced apart. Bake for 15-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
While the meatballs bake, heat the marinara sauce over low heat until hot.
To serve, spoon the marinara sauce onto a plate. Add 3-4 meatballs and garnish with fresh chopped parsley. Serve and enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
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1 Tbsp Fresh Chopped Parsley, plus more for garnish
1 Garlic Cloves, minced
1/2 Tsp Italian Seasoning
1/4 Tsp Ground Coriander
1 Tsp Minced Onion
1/2 Tsp Garlic Powder
1/2 Tsp Salt
1/4 Tsp Black Pepper
Marinara Sauce, store-bought, any brand of choice
Directions:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a small bowl, combine the breadcrumbs and unsweetened almond milk.
Add the Beyond Meat, soy sauce, nutritional yeast, parsley, garlic, Italian seasoning, coriander, minced onion, garlic powder, salt, and pepper to a large mixing bowl. Mix until well combined.
Add the breadcrumb mixture and mix until well combined.
Divide into 12 meatballs. Roll into a round shape and place on the baking sheet, spaced apart. Bake for 15-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
While the meatballs bake, heat the marinara sauce over low heat until hot.
To serve, spoon the marinara sauce onto a plate. Add 3-4 meatballs and garnish with fresh chopped parsley. Serve and enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge.
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