Vegetarian Meatballs for the Freezer
Keep these delicious plant-based meatballs on hand by preparing them in bulk and freezing them to use in any recipe calling for meatballs.
Servings per Recipe: 20 servings
Calories per Serving: 264
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Ingredients
- 4 lbs. Beyond Beef Plant-Based Ground
- 14 oz. Hot Italian Flavor Beyond Sausage Plant-Based Links
- 1 cup Italian seasoned bread crumbs
- ¼ cup A.1. sauce
- 1 tsp. basil
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. garlic salt
- 1 tsp. onion powder
Instructions
- Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more A.1. sauce. If your mixture is a little too moist, add a little more bread crumbs.
- Shape into 1" to 2" balls as preferred.
- Sauté in batches on the stovetop until meatballs are browned and cooked through.
- Allow to cool. Divide into 5 portions in labeled, freezer safe containers.
Notes
Pescatarians may want to use Worcestershire sauce instead of A.1. sauce.
Nutrition data is for meatballs only, not prepared pineapple kabobs.
Use vegetarian meatballs in any recipe calling for meatballs, and even try substituting them for beef stew meat in recipes. I made a delicious version of Beef and Guinness Stew using these vegetarian meatballs instead of stew meat.
Try the pineapple and meatball kabobs pictured above by alternating thawed meatballs and fresh pineapple chunks on skewers, then marinating in our soy and ginger marinade for about 15 minutes before grilling.
Nutrition
Calories: 264cal | Carbohydrates: 8.37g | Protein: 20.12g | Fat: 17.14g | Sodium: 889.68mg | Fiber: 2.6g | Sugar: 0.65g
