Meatless Meatballs in Marinara Sauce

By Melissa Clark

Published December 31, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes, plus chilling
Rating
4(857)
Comments
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These “meatballs” use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there’s no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.

Featured in: The Meat-Lover’s Guide to Eating Less Meat

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Ingredients

Yield:4 to 6 servings

  • ½ cup panko bread crumbs

  • ¼ cup minced onion

  • ¼ cup chopped parsley leaves and tender stems

  • 3 garlic cloves, grated or minced

  • 1 tablespoon tamari or soy sauce

  • 1 ½ teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon dried oregano

  • Pinch of red-pepper flakes (optional)

  • 1 ½ pounds plant-based vegan ground beef (such as Beyond Meat)

  • Extra-virgin olive oil, for drizzling

  • 3 cups marinara sauce, homemade or store-bought

  • Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

15 grams carbs; 83 milligrams cholesterol; 411 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 29 grams fat; 1 gram trans fat; 3 grams fiber; 807 milligrams sodium; 22 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It’s easiest to form the meatballs when the mixture is very cold.)

  2. Step 2

    Heat the broiler. Form 28 meatballs, each about 1 ¼ inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.

  3. Step 3

    Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

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Ratings

4 out of 5
857 user ratings
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Comments

WL

What do folks think about giving the onion & garlic a quick sauté first? I’m just thinking that 7 minutes under a broiler may not be enough to temper those raw flavors.

gpsdenver

Look forward to trying this! I know that Beyond Meat is heavily processed but for those of us vegan/vegetarians who still sometimes crave meat (like me), it still is better than meat if eaten in moderation. A tip: I made Sam Sifton's NYT recipe for Picadillo with Beyond Meat and vegan chorizo and it was delicious!

Judy

I made these last night for dinner for 3 committed vegetarians and 2 meat eaters, using the Beyond Meat for the first time. Once I overcame my disgust at the meatiness of the Beyond Meat, I followed the recipe as written. We all liked it, but the 2 meat eaters liked the meatballs the best. Both of them thought that they were indistinguishable from meatballs made with ground beef. I really had to remind myself that it was not meat. It was certainly an easy and quick meal.

Sahara B.

Why don't folks use Seitan, instead of Beyond Meat? You can cook lentils till they're Slightly soft, mash them up and incorporate them into the Seitan and spice it all up.

AZK

Can these be frozen before or after cooking?

Joel

I’ve been making Melissa’s Meatballs Parmesan using one subbing package of Impossible burger for the meat and it comes out beautifully.

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