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I love meatballs. I’ve loved them since I was a little girl. Tender, juicy balls loaded with flavor. Perfect for topping on rice or pasta or just to enjoy as an appetizer. Of course, you can make them with meat, but by using “beyond meat” I promise you won’t miss it. 

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meatballs in a white plate

“Beyond Meat” Meatballs (meatless)

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  • 1 pack 12-16 oz beyond meat
  • 1 egg beaten
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • oil for greasing the pan


  • Preheat oven to 400F°/200C°.
  • In a large bowl mix all the ingredients together with your hands.
  • Cover and place in the refrigerator for 30 minutes.
  • Line a baking sheet with parchment paper.
  • Spray or grease the parchment paper with oil.
  • Form small balls and place them on the tray.
  • Spray or brush the balls with a little bit of oil.
  • Bake for 15-20 minutes, or until "meatballs" are browned and cooked through.
  • Serve with rice or pasta. You can add your favorite marinara sauce or just eat them straight out of the tray! YUM!