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Baked Beyond Meat and Ricotta Meatballs
Recipes
Baked Beyond Meat and Ricotta Meatballs
4 servings
30 minutes total

Ingredients

  • 1 lb plant-based ground “beef”
  • Parchment paper
  • ½ bunch fresh Italian parsley
  • 1 tablespoon fresh oregano
  • 1 teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ½ cup whole milk ricotta cheese
  • ½ cup gluten free panko breadcrumbs
  • 2 large eggs
  • 2 tablespoons olive oil

Steps

    1. Thaw plant-based product. Preheat oven to 425°F; line baking sheet with parchment. Coarsely chop parsley (¼ cup) and oregano. Combine in large bowl: parsley, oregano, garlic powder, salt, pepper, ricotta, breadcrumbs, and eggs until blended.
    2. Add beef and gently mix until incorporated. Form into ¼ cup portions (about 12 portions), then roll into balls and arrange on prepared baking sheet. Drizzle with oil; bake 15–20 minutes until 165°F. Let rest 5 minutes; serve.

Amount per ¼ recipe serving: Calories 390, Total Fat 20g, Sat Fat 4.5g, Trans Fat 0g, Chol 105mg, Sodium 760mg, Total Carb 14g, Fiber 2g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 6%, Calc 15%, Iron 60%, Potassium 10%