Jessica
Growing up my siblings and I loved going to our grandparent’s home. Yes, it helped that they had a pool but there was also just something about being at their house that was comforting. It’s still like that to this day even though they have moved a few times as we grew up. Now my kids love going to great grandma’s house. My grandma is well known as being the best baker in our family but her meals have also always been delicious. I used to make my grandma’s meatballs years and years ago when I ate meat but since becoming vegan I hadn’t had them and I missed them. Recently I realized that I could try and use Beyond Beef as a ground beef substitute. I added gluten free bread crumbs and the recipe is easily converted to a vegan, gluten free meatball! The dehydrated minced onion used in the meatballs adds some flavour but you don’t get chunks of onion and this is because my grandpa wouldn’t eat onions. It works out well because neither will my kids!
This recipe is easy enough for a weeknight dinner. Simply mix four ingredients together and shape into meatballs.
While the meatballs are baking, mix together the sauce ingredients. Once the meatballs are almost fully cooked, spoon some of the sauce on to the meatballs and put them back in the oven for 5 to 10 minutes.
The sauce is on the sweeter side which appeals to my kids however they don’t like a lot of it on the meatball so I reserve some for the side. We usually have these with brown rice or roasted potatoes and some veggies on the side. Enjoy!
Grandma’s Meatballs
An easy vegan and gluten free meatball that will make a great weeknight dinner.
4
servings5
minutes40
minutes251
kcalKeep the screen of your device on
Ingredients
1 package (350g) Beyond Beef Ground
1/2 cup gluten free bread crumbs
1 tsp dehydrated minced onion
1 tbsp non dairy milk
- For the sauce
1/2 cup ketchup
1 tbsp brown sugar
1 tbsp white vinegar
2 tsp vegan butter, melted
2 tsp blackstrap molasses
Directions
- Preheat the oven to 375°F
- In a medium bowl mix together the Beyond Beef, breadcrumbs, onion and milk until everything is well combined.
- Shape the mixture into golf ball sized meatballs and place in an 8 x 8 baking dish, leaving space around them.
- Bake in the oven for 30 minutes, there is no need to turn the meatballs.
- While the meatballs are baking combine the remaining ingredients together in a small dish.
- After the meatballs have baked for 30 minutes brush them with some of the sauce (or all of it if you’d like!) and bake for an additional 5 to 10 minutes.
Notes
- Ensure that all of your ingredients are gluten free if required.
If you don’t have dehydrated onion you can substitute with 1/2 tsp onion powder.
Nutritional values are a rough estimate.
Nutrition Facts
- Serving Size: 4g
- Total number of serves: 4
- Calories: 251kcal
- Carbohydrates: 22.5g
- Protein: 15.9g
- Fat: 11.7g
- Saturated Fat: 3.9g
- Cholesterol: 0mg
- Sodium: 576.7mg
- Potassium: 357.8mg
- Fiber: 2.2g
- Sugar: 6.8g
