These flavorful vegan meatballs with spinach, nutritional yeast, and bread crumbs have a crispy coating when baked in the oven but can also be simmered in sauce on the stove.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
411 Calories
Recipe Instructions
Step 1
Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
Step 2
Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
Step 3
Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
Step 4
Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Add Beyond Beef, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
Ingredients
2 tablespoons water
1 teaspoon onion powder
5 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
1 tablespoon dried basil leaves
4 tablespoons tomato paste
4 tablespoons olive oil, divided, or more as needed
