Plant-Based Spinach Meatballs

These delectable plant-based spinach meatballs are a delightful combination of spinach, nutritional yeast, and bread crumbs, creating a crispy exterior when baked or simmered in a savory sauce.

Ingredients

1	(10 ounce) package frozen chopped spinach
2	tablespoons water
2	(16 ounce) packages Beyond Meat® Beyond Beef® plant-based ground
3	cup nutritional yeast
3	cup vegan bread crumbs (such as Aleia's)
4	tablespoons tomato paste
5	cloves garlic, minced
1	tablespoon dried oregano leaves
1	tablespoon dried basil leaves
1	teaspoon onion powder
1	teaspoon salt
1	teaspoon ground black pepper
4	tablespoons olive oil, divided, or more as needed

Instructions

• 1. In a 1-quart microwave-safe casserole dish, combine frozen chopped spinach with water. Cover and microwave on high for 5 minutes, stirring midway through. Break up any clumps with a fork and cook for an additional minute. Drain the spinach in a colander, squeeze out excess water when cooled, and transfer to a large mixing bowl.
  2. To the spinach, add plant-based ground 'Beyond Beef,' nutritional yeast, vegan bread crumbs, tomato paste, minced garlic, dried oregano, basil, onion powder, salt, and pepper. Mix thoroughly by hand until well combined. Shape the mixture into meatballs measuring 1 1/4 inches in diameter.
  3. Preheat the oven to 400 degrees F (200 degrees C) and prepare a large rimmed baking sheet with parchment paper.
  4. In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Working in batches, brown about 12 meatballs, turning frequently to ensure even cooking (approximately 5 to 7 minutes). Transfer the browned meatballs to the prepared baking sheet and repeat this process with the remaining batches.
  5. Bake the meatballs in the preheated oven for 30 to 35 minutes until heated through. Use an instant-read thermometer to confirm the internal temperature reaches at least 165 degrees F (74 degrees C).

Jul 18, 2024