BEYOND BEEF MEATBALLS RECIPES

Steps:

• Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
• Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
• Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
• Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
• Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375°F. Stir together half-and-half, Parmesan, onion, parsley, basil, garlic, oregano, and egg in a medium bowl until combined. Add ground “meat”, and sprinkle with salt and pepper. Add breadcrumbs, and use hands to combine mixture. 
• Form mixture into 12 (2-inch) balls, and place on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until browned and cooked through, about 15 minutes.  
• Meanwhile, heat marinara in a saucepan over medium, stirring occasionally until hot, 5 minutes. Add cooked meatballs to marinara, and cook until heated through, about 10 minutes. Garnish with parsley and basil. Serve with polenta, over pasta, in toasted French bread, or as is!