Description

These Best Vegan Meatless Meatballs are a delicious, plant-based alternative perfect for satisfying cravings without any animal products. Made from Beyond Burger patties, Field Roast Italian sausages, vegan cheese, and Italian-style breadcrumbs, these meatballs are flavored with fresh parsley, seasoned perfectly, and baked to a golden brown. Ideal for serving with marinara sauce, pasta, sandwiches, or salads, they offer a versatile and hearty option for vegan and veggie lovers alike.

Ingredients

Meatball Base

4 vegan burger patties (Beyond Meat The Beyond Burger)
2 vegan sausages (Field Roast Italian Sausages)
6 oz vegan cheese (Miyoko's Fresh Italian Style Mozz)
1 1/2 cups Panko Italian breadcrumbs
1 cup fresh Italian parsley, chopped
3 vegan eggs (prepared equivalent using vegan egg replacer)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

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Instructions

Preheat oven: Set your oven to 425ºF (220ºC) to prepare for baking the meatballs.
Prepare meat mixture: Break apart the Beyond Burger patties and Field Roast Italian sausages using a fork or pulse them briefly in a food processor. Transfer this mixture into a large mixing bowl.
Prepare egg replacer: Following package instructions, prepare the equivalent of 3 eggs using your chosen vegan egg replacer to help bind the meatballs.
Combine ingredients: Add the vegan cheese, breadcrumbs, chopped parsley, prepared vegan eggs, sea salt, and black pepper into the bowl with the meat mixture. Knead or mix thoroughly until all components are well incorporated.
Shape mixture: Transfer the blended mixture onto a cutting board. Pat it into a 1-inch thick rectangular block, then cut this block into 12 equal squares.
Form meatballs: Take each square and shape it carefully into a round ball. Arrange all meatballs on a baking sheet lined with parchment paper or a lightly greased surface.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are nicely browned and cooked through.
Serve: Remove the meatballs from the oven. Serve hot with marinara sauce, over pasta, in sandwiches or sliders, in soups, or alongside a fresh green salad. Enjoy your hearty vegan meal!

Notes

Use fresh Italian parsley for optimal flavor, but dried parsley can substitute in a pinch (reduce quantity to 1/3).
Adjust baking time slightly if your oven tends to run hot or cold.
The vegan egg replacer is essential to bind the ingredients together—do not omit.
For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.