I like meatballs, but in reducing my meat consumption substantially, I do not find myself eating them often. Well, this is a fantastic substitute for meatballs at home!
While this is with pasta and marinara sauce, I bet this would be fantastic in a meatball sandwich.
Beyond “Meat”balls and Pasta
Servings: 4 Servings
Calories: 707kcal
Ingredients
Meatballs
- 16 oz Beyond Meat substitute
- ½ large yellow onion diced
- 2 tbsp dried oregano
- 1 cup bread crumbs
- 2 large eggs
- 2 tsp soy sauce
- 1 tbsp red pepper flakes
- 4 cloves garlic minced, crushed or grated
Tomato Sauce
- 1 tbsp olive oil
- ½ large yellow onion diced
- 4 cloves garlic minced, crushed or grated
- 1 tbsp dried oregano
- 2 tsp salt
- 28 oz crushed tomatoes
- 1 tsp honey
Pasta
- 1 tbsp olive oil
- ½ lb Fergola pasta or other pasta
Instructions
Meatballs
- Preheat the oven to 400ºF (375ºF convection). Mix together all meatball ingredients, with the eggs last. Lightly oil a sheet pan. Form meatballs into large balls, about 2 tbsp each. Place on sheet pan (can be close together, but not touching) and place in oven. Bake for 20-30 minutes until browned and cooked through.16 oz Beyond Meat substitute, ½ large yellow onion, 2 tbsp dried oregano, 1 cup bread crumbs, 2 large eggs, 2 tsp soy sauce, 1 tbsp red pepper flakes, 4 cloves garlic
Tomato Sauce
- Heat 1 tbsp olive oil over medium in a very large skillet or a large pot. (You want a pan with a large bottom surface area, to thicken the sauce some.) Add the onion and cook for 5-7 minutes until softening and translucent. Add the garlic, oregano, and salt and continue cooking. Then add the crushed tomatoes and honey. Stir well while it comes up to heat, then turn heat down.1 tbsp olive oil, ½ large yellow onion, 4 cloves garlic, 1 tbsp dried oregano, 2 tsp salt, 28 oz crushed tomatoes, 1 tsp honey
- Simmer for 5-30 minutes on low or just above low, so you get a nice simmer without too much splattering. Taste for salt and flavors.
Pasta
- To a large sauce pot, add 1 tbsp olive oil and heat over medium. Add fergola pasta and stir well.1 tbsp olive oil, ½ lb Fergola pasta
- Add about 2 quarts water. Boil on high for 8-14 minutes. Pasta may stay a bit toothy, in a good way. Drain any remaining water (if any) and return to pot.
Serve
- Serve with a layer of pasta, the meatballs, and then the sauce.
Nutrition
Calories: 707kcal | Carbohydrates: 85g | Protein: 38g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 2167mg | Potassium: 1274mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1220IU | Vitamin C: 23mg | Calcium: 308mg | Iron: 11mg
Nutrition Facts
Beyond "Meat"balls and Pasta
Amount Per Serving
Calories 707
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 93mg31%
Sodium 2167mg94%
Potassium 1274mg36%
Carbohydrates 85g28%
Fiber 11g46%
Sugar 15g17%
Protein 38g76%
Vitamin A 1220IU24%
Vitamin C 23mg28%
Calcium 308mg31%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.