Description
Vegan meatballs stuffed with cheese, baked in a savoury marinara sauce.
Ingredients
Meatballs:
- 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)Â I used Sheese brand but the Daiya farmhouse block or any other vegan block cheese will work
- 2 tbsp oil
Sauce:
- 2 cups marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1 cup vegan shredded cheese
Instructions
- 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).Â
- 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.
- Let cool slightly before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes