Beyond Meat Clone Meatballs (plant based "meat"balls)

Ingredients

• 0.5 cup Textured Vegetable Protein (Soy‑based, rehydrates into a meat‑like texture)
• 0.5 teaspoon Beetroot Powder (Adds earthy flavor and reddish color)
• 2.5 teaspoon Methyl Cellulose (Fiber binder that absorbs liquid quickly)
• 1.5 teaspoon Pea Protein Powder (Boosts protein content)
• 1 teaspoon Mushroom Seasoning (Provides umami depth)
• 1.5 teaspoon Nutritional Yeast (Gives a cheesy, savory note)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Onion Powder
• 1.5 teaspoon White Wine Vinegar
• 1.5 teaspoon Low‑Sodium Soy Sauce
• 0.5 cup Water (For initial hydration)
• 0.33 cup Bread Crumbs (Adds light sponginess)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 0.25 teaspoon Black Pepper (Freshly ground preferred)
• as needed Extra Virgin Olive Oil Spray (For pan coating; use spray to limit oil)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, add the textured vegetable protein, beetroot powder, methyl cellulose, pea protein powder, mushroom seasoning, nutritional yeast, garlic powder, and onion powder. Stir until evenly distributed and free of clumps.

   Time: PT5M

2. Add Wet Ingredients and Hydrate

   Pour in the white wine vinegar, low‑sodium soy sauce, and ½ cup water. Mix thoroughly until the mixture becomes a semi‑solid, pliable mass.

   Time: PT3M

3. Rest for Full Hydration

   Cover the bowl and let the mixture sit for 20 minutes so the methyl cellulose and TVP fully absorb the liquid.

   Time: PT20M

4. Incorporate Bread Crumbs and Herbs

   Add the bread crumbs, dried basil, thyme, oregano, and black pepper. Sprinkle in a little extra water (about 2‑3 tbsp) and mix with your hands until the mixture is soft enough to shape but not sticky.

   Time: PT5M

5. Form the Meatballs

   With wet hands, roll the mixture into ping‑pong‑ball‑size balls (about 12 total). Place them on a parchment‑lined sheet pan.

   Time: PT5M

6. Preheat Pan and Lightly Oil

   Heat the ceramic non‑stick pan over medium‑high heat (≈3.5 on a 5‑point dial). Lightly spray with extra‑virgin olive oil spray.

   Time: PT3M

7. Brown the Meatballs

   Add the meatballs in a single layer, spacing them like clock positions. Cook 1‑2 minutes per side, turning gently with tongs, until all sides are golden brown.

   Time: PT6M

8. Finish in Sauce

   Transfer the browned meatballs into a simmering pot of your favorite marinara sauce. Reduce heat to low and let them cook together for 15‑20 minutes, stirring gently.

   Time: PT20M

9. Add Pasta Water for Shine (Optional)

   Stir in 1‑2 tablespoons of hot pasta water to give the sauce a glossy, velvety finish.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

12 g

Carbohydrates

15 g

Fat

8 g

Fiber

4 g