Vegan Cheese-Stuffed Beyond Meatballs + Beyond Beef Plant-Based Ground Review
I really should have posted this review weeks and weeks ago. But… oh well. Here we are.
I’ve actually used the new Beyond Beef a few times now. Twice to make meatloaf (omg), and once to make homemade Swedish meatballs (OMG). It’s become one of my all-time favorite vegan products. I highly, HIGHLY recommend trying it out.
It holds up incredibly well in recipes. The texture of the product is quite forgiving. It holds shape really well, but it also mixes really well with other ingredients. It firms up perfectly when cooked, but it doesn’t dry out at all. It stays perfectly moist and juicy.
I really can’t fault this product.
The only cons I can think of are:
It’s definitely pricey at $9.99 per pound
It has that distinctive “Beyond Burger” smell and taste
Personally, I don’t mind that it has that smell. But I’m including it as a con for those who really dislike the smell of the Beyond Burgers. I also happen to adore the flavor of Beyond Burgers, but I can see this as being a downside for recipes that I don’t particularly want to have sort of flavor. For example, I’m planning on trying to make a Thai meatball with it soon. I’m concerned that the flavor might overpower, even with the equally strong flavors of kaffir lime and ginger. We’ll see how that goes, though.
Overall, this product is a total game changer and opens up so many opportunities. While I definitely love making things like chickpea loaf, I’ve definitely missed that classic meatloaf I grew up eating. So, with all of that said, I give this a solid 9/10 and I highly recommend trying it out.
Now, recipe time! I wanted to try making cheese-stuffed meatballs with the Beyond Meat since I was writing this recipe. They turned out SO well. I already want to make them again.
If you try this out, tag me on Instagram @Bitchy_Baker <3
Cheese-Stuffed Beyond Meatballs
Yield: 19-20 meatballs
1 package Beyond Beef Plant-Based Ground
1/4 cup panko breadcrumbs
¼ cup minced fresh basil
½ teaspoon chili flakes
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon black pepper
½ teaspoon crushed fennel seed
¼ cup vegan parmesan (I love Follow Your Heart Parmesan)
About 20 cubes of vegan cheese, such as provolone or mozzarella; the cubes should be about 1 centimeter each (I used Violife Smoked Provolone)
1-2 tablespoons of olive oil for frying
A jar of marinara, or other sauce of choice, for serving.
1.) In a bowl, combine all ingredients apart from the the vegan cheese cubes and olive oil.
2.) Portion out 2 tablespoons of the mixture for each meatball.
3.) Press 1 cube of cheese into the center of each meatball. Form the mixture around the cheese and gently roll into a ball. Repeat with remaining meatballs.
4.) Heat a tablespoon of oil over medium heat in a large, nonstick skillet.
5.) Place the meatballs into the pan and allow to cook for about 4-5 minutes. Shake the pan periodically to help the meatballs brown on all sides.
6.) Add the jar of marinara to the pan, bring to a simmer. Cover the pan and allow to cook for an additional minute or two. This helps ensure the cheese gets melty.
7.) Serve and enjoy. These are great with pasta. They would also be amazing on a hoagie roll to make a meatball sub.