Quinoa Meatballs | Vegetarian "Meatball" Recipe (2024)

FAQs

Is it better to bake meatballs at 350 or 400? ›

Roll your meatballs in flour

This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

Add Beyond Meatballs® to the pan and cook thoroughly, for at least 8-9 minutes, turning balls continuously.

Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

Crackers. Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf.

One trick to making sure meatballs are totally tender once they're cooked is to use a binder. Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat.

Place the sheet pan with the meatballs into the 350 degree f oven for 25-30 minutes. Remove the baking sheet from the oven. Check the meatballs with a meat thermometer to make sure they are 165 degrees in the middle.

How do you cook plant-based meatballs? ›

Pre-heat large non-stick skillet over medium-low to medium heat. Add meatballs and cook for 7-8 min, continuously turning. Microwaving, boiling in water, deep frying. Do not consume raw.

Add Beyond Beef to the pan and cook for 30 seconds to 1 minute before breaking up in the smaller pieces. Total cook time of about 4-5 minutes depending on the amount of beef and cooking conditions. Always cook to an internal temperature of 165F.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

Add Milk for Moisture

A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Use an instant read thermometer to confirm meatballs are fully cooked. (160° F internal temperature)

The easiest method is to use a small ice cream scoop. Not only does this give you equal portions, but it also gets you most of the way to the round shape you're looking for.