These are my new favorite meatballs!  So easy to make and incredibly tasty!  I have a “don’t knock it until you try it” mentality when it comes to plant-based food.  A lot of it sounds weird but ends up being a winner in my house, so if you are willing to try something new, please give these meatballs a try.

They are tender and juicy, packed with flavor, and come together in about 30 minutes.  You can use either the Impossible or Beyond Meat brand, I’m just partial to Beyond Meat.  They do have slightly different textures and tastes but when you combine them with the rest of the ingredients you probably won’t tell a difference.

The recipe can be found here.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Start by combining the breadcrumbs and almond milk in a small bowl then set aside so the breadcrumbs absorb the milk.

Add the “meat”, soy sauce, nutritional yeast, parsley, garlic, Italian seasoning, ground coriander, dried minced onion, garlic powder, salt, and pepper to a mixing bowl.  Mix until well combined.  Then add the breadcrumb mixture and mix until well combined.  Personally, I like to use my hands to combine the mixture, but a spoon also works well.

Use your hands or a cookie scoop to measure out 12 meatballs that are about 1 ½-inches wide.  Roll into balls before placing on the baking sheet, evenly spaced.  Bake for 15-20 minutes or until cooked through and an internal temperature of 165 degrees F is reached.

You can serve the meatballs as is, perhaps with some rice or steamed veggies, or my personal favorite, with marinara sauce.

I use a jar of store-bought marinara sauce that I jazz up a bit with some salt, pepper, garlic powder, onion powder, Italian seasoning…you name it!  I add the seasonings to taste but you can just use the jar of sauce if you prefer.

Ladle a spoonful of the marinara sauce on the bottom of a plate and top with 3-4 meatballs.  Add a sprinkle of chopped parsley to garnish, serve, and enjoy!

The recipe can be found here.

So good!  Seriously.  I would eat these weekly.  I never thought I would be such a fan of plant-based meat but it’s very flavorful and versatile.  And it’s a lighter recipe.  I didn’t feel too full after finishing my meal and hand enough for leftovers the next day.

Happy Cooking!

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