It’s almost the weekend! And if you’re looking for a dinner recipe that you can enjoy with minimal effort AND have the best leftovers for lunch the next day, I give you: Cheese-Stuffed Oven Baked Meatballs. The BEST new recipe I am obsessed with making these days.
These meatballs require very little effort. Promise! You essentially mix up your uncooked vegan beef (brands like Beyond Meat, Impossible or Lightlife work best for this) with the onion, garlic and spices. Then, use a cookie scooper or tablespoon to get a good spoonful of the “meat” and push a small cube of vegan cheese inside. Then, sear them in a skillet until the outsides are just browned, add your marinara sauce and some more spices, add the shredded cheese on top, and then bake! Only one pan needed if you have an oven-safe skillet, but if you don’t, simply brown them in a frying pan, then transfer to a casserole dish to bake. So, only one extra dish if you do it that way! Easy easy.
Its even easier than it sounds. While they bake, you can cook some pasta or toast some sub buns. These meatballs are AMAZING on pasta or as a meatball sub. I highly recommend trying both ways.
And that’s really all there is to it! You can store leftovers in the fridge in an airtight container for up to 5 days. To reheat, you can do it in the microwave, on the stove or in the oven. You might want to add some more marinara when reheating, as it can thicken up a lot when its been sitting for a few days.
Vegan meatballs stuffed with cheese, baked in a savoury marinara sauce.
1 package (about 16 oz/ 453g) Beyond Meat Plant-Based Ground or similar uncooked plant-based beef
1/4 cup finely chopped onion
1 clove garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
pinch of black pepper
11 vegan cheese cubes (about 1/2 inch cube each) I used Sheese brand but the Daiya farmhouse block or any other vegan block cheese will work
2 tbsp oil
2 cups marinara sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp chilli flakes
1 cup vegan shredded cheese
In a mixing bowl, combine the vegan ground beef, onion, garlic, basil, oregano, thyme and pepper. Mix to combine.
Using a cookie scoop or tbsp measuring spoon, scoop about 1 1/2 tbsp of beef mixture into the palm of your hand. Roll it into a ball and press a cheese cube in the center, then close the ball around it to completely enclose the cube. Repeat with the rest of the mixture until you have 11 meatballs.
Preheat the oven to 400 F.
Heat your skillet on medium-high heat. When hot, add the oil and let it heat a few seconds. Add the meatballs and sear a few minutes until golden on all sides.
Remove the frying pan from the heat. Add the marinara sauce and spices and mix gently too combine with the meatballs.
Sprinkle the vegan cheese shreds evenly over top. Cover the skillet tightly with foil. Bake in preheated oven for 20 minutes. (If serving with pasta or on a bun, you can cook/prepare that now).
Remove from the oven and remove the foil. Cut into one meatball to ensure it is cooked through (or use a digital meat thermometer to ensure it is cooked). Set the oven to broil and return the pan to the oven. Broil for a few minutes (if desired) until bubbling and cheese is starting to brown.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.