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Home » Plant-Based Recipes » Dinner » Beyond Meat Vegan Meatballs Recipe That’s Beyond Amazing

Beyond Meat Vegan Meatballs Recipe That’s Beyond Amazing

By Randi Tisdall · Published: Dec 11, 2019 · Updated: Jan 31, 2022 45 Comments This post may contain affiliate links.

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These baked Beyond Meat vegan meatballs are so BEYOND AMAZING, no one will be able to tell the difference!

Made using Beyond Beef and chopped spinach, these meatballs are easy to make and perfect for any holiday, party, or romantic dinner in.

Because in case you haven’t noticed, plant-based food is slaying and in a big way. From the launch of Burger King’s Impossible Whopper, to Dunkin’s Beyond Sausage, to KFC testing out their own Beyond Fried Chicken, there have been epic leaps in the vegan world. 

So if you like these meatballs, be sure to check out this roundup of 15 of the most amazing Beyond Meat recipes on the internet.

Last Updated: September 14, 2021

Picture of beyond meatballs with a plate of spaghetti.

Table of contents

  • A vegan meatballs recipe that non-vegans love
  • But is it healthy?
  • Ingredients needed
  • How to make it
  • Allergy Information & Substitutions
  • More vegan meatball recipes:
  • More Beyond Meat recipes + information
  • Pin It!

A vegan meatballs recipe that non-vegans love

The thing I love most about using Beyond Meat ground “beef” is that it can be used in place of pretty much every recipe for ground beef.

And when I made meatballs for the first time using Beyond, I was totally blown away by their vegan powers. I mean y’all,  LET ME TELL YOU that this recipe is out of this world amazing.

It’s so amazing in fact, that you could serve this to a group of meat-eaters and I bet they couldn’t even tell the difference. It’s that close.

This is a huge win for vegans everywhere because sometimes it’s hard to convince Aunt Sally that plant-based can taste just as good (if not, better) than conventional animal-based products. But I have literally made believers when I’ve served Beyond at parties to non-vegans.

Picture of freshly baked vegan meatballs, close-up.

Because let’s face it vegans: not everyone is willing to give up the “taste” of meat…yet (as I sit here, hunched over like Montgomery Burns, twiddling my fingers….).

Sometimes, they need something to ease them into it, and now we have it.

And with this recipe, I’ve taken a page right out of grandmas book, using hand-crushed golden crackers, onions, spinach, and seasonings to create the perfect vegan meatball.

You can use this recipe for holidays, parties, or even a romantic evening for two in which you pass these meatballs back and forth with your noses over a candlelit dinner. That’s amore.

But is it healthy?

One complaint I’ve heard about the Beyond products is that they aren’t healthy.

In fact, Google continued to remind me of this for weeks, sending me recommended article after article featuring interviews from nutritionists and critics everywhere.

I’m not here to argue whether Beyond is healthy or not- there are plenty of articles debating this, and I am not a nutritionist nor a doctor. But, the main thing I want to point out (other than nobody in their right mind should expect anything from Burger King to be “healthy”) is that this is still a huge win for animals. The fact that we now have plant-based options, in nation-wide mainstream restaurants is a pivotal point in how our culture views food. And ultimately, if people choose MORE plant-based options over animal-based ones, is that not a win in the long run?

Because to me, if someone is in the store and debating over purchasing a pound of actual beef over Beyond beef, and they choose Beyond? Well, that is progress friend.

Also, we know cake isn’t healthy but that doesn’t mean we rage a vendetta against bakeries. We just choose to eat cake sometimes.

I choose to eat Beyond sometimes, but I treat it the same way I treat birthday cake. As an occasional enjoyment, not a staple of my diet.

Close-up picture of meatballs on a plate.

And so, I personally felt compelled to create a recipe using Beyond Beef, because to ignore that there is a demand for these products (and in turn, possibly a demand for more recipes using them) is pushing this win under the rug.

I also love serving Beyond products to skeptics, because in that moment it flips the idea of what “vegan” actually means in their mind. Vegan does not have to mean void of taste, and Beyond has proven that.

So give this a go at your next vegan dinner party or romantic dinner in. 

You won’t be sorry.

Ingredients needed

  • Beyond Meat beef ground, thawed. Thaw your beef ground in the fridge overnight or set in hot water for 30 minutes.
  • Frozen spinach. Thawed, drained, and squeezed.
  • Onions. I use sweet onions, but red onions also work here too.
  • Golden crackers. Look for dairy-free or accidently vegan golden crackers. Other options include saltines or whole wheat crackers.
  • Garlic. I prefer using fresh garlic cloves for the best flavor.
  • Spaghetti sauce. Pick your favorite! I like using tomato and basil.
  • Pasta. Use regular spaghetti, angel hair, or whole wheat.
  • Parsley. This is for garnish and is totally optional.

How to make it

Step 1: Combine thawed Beyond Ground, spinach, onion, crackers, garlic, and black pepper in a medium mixing bowl.

Picture of meatball ingredients in a medium bowl.

Step 2: Mix meatball mixture until combined well.

Picture of meatball ingredients mixed.

Step 3: Roll into 20 golf-ball sized meatballs and line baking pan. Bake for 20 minutes. If making spaghetti and meatballs, continue the steps included in the recipe box below!

Picture of meatballs fresh out of the oven.

Allergy Information & Substitutions

  • This meatball is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. It is also naturally soy-free and nut-free.
  • Make it gluten-free by using gluten-free golden crackers.
  • Don’t like spinach? Omit the spinach and you’ll still have a meatball that is out of this world amazing. Just keep in mind that it may yield less meatballs.
  • Add more Italian spices for a zesty meatball, such as Italian seasoning.
  • Want it to be cheesy? Top your meatballs with vegan mozzarella cheese, vegan parmesan, or nutritional yeast. 

More vegan meatball recipes:

  • 5-Ingredient Mozzarella Bean Balls
  • BBQ & Cranberry Bean Balls
  • Vegan Swedish Meatballs

More Beyond Meat recipes + information

  • 15 Of the Best Beyond Meat Recipes on the Internet
  • An Informative List of the Best Vegan Meat Substitutes + Bonus Recipes
  • Celebrate Childhood with this Beyond Meat Sausage Slaw Dog

Beyond Meat Vegan Meatballs that are beyond amazing

Randi Tisdall
These baked vegan meatballs are so BEYOND AMAZING, no one will be able to tell the difference! Made using Beyond Beef and chopped spinach, these meatballs are EASY to make and perfect for any holiday, party, or romantic dinner in.
4.15 from 78 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Servings 6
Calories 380 kcal

Ingredients
 

For the Meatballs:

  • 1 lb Beyond Beef ground, thawed
  • 1 cup packed frozen spinach, that’s been thawed, drained, and squeezed
  • ⅔ cup onion, diced small
  • ¼ cup salted golden round crackers, crunched into crumbs gluten free if needed
  • 3 cloves garlic, minced
  • ½ teaspoon black pepper

Other Ingredients:

  • 28 oz jar of your favorite spaghetti sauce
  • 1 lb spaghetti pasta gluten free if needed
  • fresh chopped parsley for garnish, optional

Instructions
 

  • Preheat oven to 400° F (204° C). Lightly grease a 9 x 13 baking pan and set aside. In a medium mixing bowl, combine meatball ingredients, using your hands to mix well. Roll into 20 golf-ball sized meatballs and line baking pan. Bake for 20 minutes.
  • While meatballs are baking, prepare the pasta according to package directions. After the 20 minutes is up, pull out the meatballs and, using a spoon, rotate the meatballs (to prevent sticking on bottom). Pour your jar of spaghetti sauce on top of meatballs, stir to coat. Pop back in the oven, uncovered, for 5 minutes.
  • Once pasta is finished cooking, drain and return to pot. After the 5 minutes is up, pull the meatballs out of the oven and top with fresh parsley, if using. Serve meatballs over pasta. Enjoy!

Notes

  • Make these meatballs gluten-free by using gluten-free golden crackers.
  • Don’t like spinach? Omit the spinach and you’ll still have a meatball that is out of this world amazing. Just keep in mind that it may yield less meatballs.
  • Add more Italian spices for a zesty meatball, such as Italian seasoning.
  • Want it to be cheesy? Top your meatballs with vegan mozzarella cheese, vegan parmesan, or nutritional yeast. 
 

Nutrition Information

Calories: 380kcal | Carbohydrates: 70g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 739mg | Potassium: 744mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3623IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 4mg
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These baked vegan meatballs are so BEYOND AMAZING, no one will be able to tell the difference! Made using Beyond Beef and chopped spinach, these meatballs are EASY to make and perfect for any holiday, party, or romantic dinner in. #veganmeatballs #veganmeatballseasy #veganmeatballsbeyondmeat #quickvegandinner #veganholidayrecipes #vegandinnereasy #bohemianvegankitchen

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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. Ashley

    November 01, 2021 at 2:10 pm

    Made these meatballs for meatball subs and LOVED them! Baked for 20 minutes and then transferred to the sauce pan on the stove to cook for 5 minutes with the sauce. Best meatballs I’ve ever had! Thanks so much for the recipe!

    Reply
    • Randi Tisdall

      November 02, 2021 at 11:35 am

      Wonderful Ashley!! Thanks so much for your feedback, I’m glad you enjoyed them:)

      Reply
  2. JudytheBaker

    April 25, 2021 at 10:02 pm

    This recipe was just sent to me by a friend. She adores it!

    Any suggestion on avoiding using any crackers? I must eat low carb. The Beyond Beef and sauce already have plenty of carbs already.

    what if i used an egg to “glue” it all together?

    Reply
    • Randi Tisdall

      April 26, 2021 at 10:49 am

      Hi Judy! Glad to hear it was recommended to you! I understand your thoughts for wanting it low carb. My suggestion is to try the recipe without any crackers at all– just make sure you dice the onion very finely so it doesn’t make them hard to pack together. The Beyond typically holds together pretty well on it’s own, so the crackers are for added flavor + help bulk up this recipe just a touch. You may get 1-2 less meatballs, but then you can see how it goes without the crackers. Since this is a vegan recipe and website, I cannot recommend eggs, since the purpose of this recipe is to not use animal products.
      If you try it without the crackers, I’d love to hear how it goes!

      Reply
      • Judy

        April 27, 2021 at 9:42 pm

        Thank you Randi, I will give that a try.

        It wasn’t until this morning that I remembered about no eggs. It was one of those “got milk” moments.

        I made a yummy vegan tofu meatball, and it doesn’t have any crackers. It’s from Heavenly Fan, on YoUTube. So i will remember to chop the onion well.

        Thank you, Judy

        Reply
        • Randi Tisdall

          April 30, 2021 at 9:00 am

          Lol it’s ok, it happens! Thanks for sharing, and I hope you come back and make these:)

          Reply
  3. Marissa

    April 16, 2021 at 12:04 pm

    Yum! I am the only Vegan in our household but this is approved by everyone and let’s us enjoy meals together instead of making two separate dishes.5 stars

    Reply
    • Randi Tisdall

      April 16, 2021 at 4:19 pm

      Oohh wonderful Marissa! That makes me so happy! Thank you for your review and feedback!

      Reply
  4. Portia

    February 22, 2021 at 11:28 am

    Hi! A little confused about pouring the tomato sauce on top of the meatballs while on the pan and cooking together for the last 20 minutes. I can’t picture pouring a jar of sauce on a baking pan. Is this correct?

    Reply
    • Randi Tisdall

      February 22, 2021 at 1:20 pm

      Hi Portia! To clarify, the 9 x 13 baking pan is the same as a casserole dish, which has about 2 inch depth. I think you may be confusing baking “pan” with a flat baking “sheet”, which in that case would get messy lol. Also, please note that you only bake the meatballs with the sauce for 5 minutes (see step 2). Hope this clears some things up! If you make them, I’d love to hear your feedback. Thanks!

      Reply
  5. Betsy

    February 11, 2021 at 9:18 pm

    So yummy!5 stars

    Reply
    • Randi Tisdall

      February 12, 2021 at 11:37 am

      Thank you Betsy!

      Reply
  6. sara

    July 21, 2020 at 11:35 pm

    Thank you for this recipe. We’ve had this twice for Meatless Monday. I am the only one trying to go vegetarian in a family of 6 meat lovers. They LOVE it! My 11 year old daughter declares this the best meatballs of ALL meatballs!! It’s quick, easy and delicious!5 stars

    Reply
    • Randi Tisdall

      July 22, 2020 at 9:05 am

      Aww yay Sara! This is great to hear, I’m so glad everyone loves it! And I have to agree with your daughter, they really are the best meatballs of all meatballs lol.

      Reply
  7. kc

    June 24, 2020 at 9:06 pm

    has anyone tried freezing the meatballs after cooking?

    Reply
    • Randi Tisdall

      June 28, 2020 at 5:07 pm

      I have not tried this, but I’m sure it would work perfectly! I would probably line a baking tray with the meatballs first, freeze, and then transfer to an air tight freezer bag. You may need to extend the baking time by 5 min, but I think you’ll be fine with this one!

      Reply
  8. Adriana

    June 16, 2020 at 8:16 pm

    Do you think this recipe would work as a hamburger patty as well?

    Reply
    • Randi Tisdall

      June 18, 2020 at 9:49 am

      Hi Adriana! YES I do think this would work beautifully as a patty! I would say you could probably get 5-6 good sized patties out of this recipe.

      Reply
    • Gigi

      August 07, 2022 at 5:03 pm

      I absolutely love love the Beyond/Impossible Meatballs~
      I brown them, ( little oil/Parmesan butter then place into a warmer~ Pour spaghetti sauce over & wait for compliments!!

      Reply
  9. Rich

    June 08, 2020 at 6:39 pm

    Do you have nutrition information for this recipe?

    Reply
    • Randi Tisdall

      June 09, 2020 at 10:34 am

      Hi Rich, thanks for asking! Unfortunately I do not have nutritional info for this recipe at this time. It really varies depending on the type of crackers, pasta, and sauce you use. I recommend using one of the many free nutritional calculators available online. Sorry to disappoint, but I hope you enjoy this recipe!

      Reply
  10. Narda

    March 29, 2020 at 6:02 pm

    How much fresh spinach would need to be used to replace the frozen?
    This looks an excellent recipe and I’m going to try it tonight, even if
    I don’t find out my answer!

    Reply
    • Randi Tisdall

      March 30, 2020 at 10:08 am

      Hi Narda, good question! If you’re using fresh spinach, I would say about a pound would do. Although you may want to cook it for a couple minutes to make it easier to mix in. Hope this helps!

      Reply
    • Tulip

      July 15, 2020 at 5:43 am

      Can you cook these in the tomato sauce with out them feeling apart?

      Reply
      • Randi Tisdall

        July 15, 2020 at 12:59 pm

        Hi Tulip, these hold together perfectly in the tomato sauce! I’ve never ad a problem with them falling apart, and I’ve made this several times. Hope you get to make them soon!

        Reply
  11. Steve

    March 09, 2020 at 4:29 pm

    Made these for the first time last night, but substituted fresh spinach for frozen and they were really good. I could see these fooling an unsuspecting carnivore.
    I’m sure I’ll make them again but try some additional seasonings. This was my first time working with Beyond Meat. I noticed a slight artificial meaty/smokey smell before cooking, but it was not off-putting. An added bonus was the ability to let my 4 year old help make meatballs without the concerns of working with actual raw meat.

    Reply
    • Randi Tisdall

      March 10, 2020 at 9:37 am

      I’m so glad you enjoyed them Steve! And yes, that is a bonus when working with plant-based- no worries about sanitizing the countertop afterwards! Since you enjoyed these, I hope you check out the Beyond slaw dogs I just posted here. Thanks for sharing your feedback!

      Reply
  12. Marci

    February 27, 2020 at 11:17 pm

    Hi,
    What brand of salted golden round crackers do you use? Are they like Ritz crackers? I need vegan, gluten and nut free,
    Thanks!
    Marci Karoll

    Reply
    • Randi Tisdall

      February 28, 2020 at 2:49 pm

      Hi Marci! I used Sprouts brand vegan crackers, but you can use whatever vegan, gluten-free crackers you can find! Another good option is using gluten-free panko breadcrumbs. Here is a link to some crackers from Amazon (affiliate) that looks like they would work: Mary’s Gone Crackers (Gluten-Free Vegan)Hope this helps!

      Reply
    • Kamryn

      February 20, 2021 at 11:09 am

      Lance has gf nf and vegan crackers very similar to ritz!

      Reply
      • Randi Tisdall

        February 22, 2021 at 1:25 pm

        Thanks for the recommendation Kamryn!

        Reply
        • Lorayne Michaels

          January 26, 2022 at 6:07 pm

          Hello, can I make these the day before, refrigerate them and then bake? Thanks

          Reply
          • Randi Tisdall

            January 27, 2022 at 9:11 am

            Absolutely! This is a great make-ahead meal!

    • James

      October 22, 2021 at 3:28 am

      Tastes good but the meatballs didn’t stick together, they fell apart when turning them in the oven3 stars

      Reply
      • Randi Tisdall

        October 27, 2021 at 3:55 pm

        Oh dear! Sorry to hear that James. Maybe they weren’t packed tight enough? I usually only turn them once. I hope you’ll try them again!

        Reply
  13. Barb

    February 11, 2020 at 3:20 pm

    What would you substitute for the golden crackers. I don’t want to have to go out and buy special. Would panko crumbs work?

    Reply
    • Randi Tisdall

      February 11, 2020 at 3:31 pm

      Hi Barb, good question! Yes, panko breadcrumbs should work great here!

      Reply
      • Greg

        July 31, 2022 at 8:33 am

        Panko worked well. I also added crushed fennel seeds and crushed coriander and a few red pepper flakes to give it more Italian sausage flavor.
        I have made meatballs before with Beyond Beef, and these are the best I have tried. Thank you!5 stars

        Reply
  14. Auset

    January 13, 2020 at 6:49 pm

    Thanks so much! My son didn’t even realize it wasn’t meat and initially refused to eat as he is a vegan. Once convinced, he loved the flavor as well as the texture. Thanks again5 stars

    Reply
    • Randi Tisdall

      January 14, 2020 at 12:34 pm

      Oh wonderful! So glad this recipe was a hit. I can understand your sons speculation though lol, as I have done the same thing in the past!

      Reply

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