Vegan Classic Beef Meatballs

Total time50 min

Prep time20 min

Cook time30 min

4.8

(4)

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Ingredients

4 servings

For the meatballs

½ cup plain breadcrumbs
⅓ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
3 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp kosher salt
½ tsp black pepper
½ tsp dried oregano

For searing

2 tbsp olive oil

For the sauce

1 can (28 oz) crushed tomatoes
3 cloves garlic, thinly sliced
1 tbsp olive oil
½ tsp kosher salt
¼ tsp red pepper flakes (optional)

For serving

fresh basil leaves, torn (optional)

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
2
Add the ground beef, ground pork, Parmesan, minced garlic, parsley, egg, salt, black pepper, and oregano to the bowl. Using your hands, mix until just combined — stop as soon as no streaks of breadcrumb paste remain; do not overwork the meat.

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