Meatless Meatballs in Marinara Sauce
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.
- Serves: 4 persons
- ½cup panko bread crumbs
- ¼cup minced onion
- ¼cup chopped parsley leaves and tender stems
- 3garlic cloves, grated or minced
- 1tablespoon tamari or soy sauce
- 1 ½teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- ½teaspoon dried oregano
- Pinch of red-pepper flakes (optional)
- 1 ½pounds plant-based vegan ground beef (such as Beyond Meat)
- Extra-virgin olive oil, for drizzling
- 3cups marinara sauce, homemade or store-bought
- Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish
Step 1In 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.)
Step 2Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
Step 3Broil 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.