Meatless Meatballs

  • 16 oz ground plant meat, Beyond Meat
  • 2 tbsp burger seasoning, see below
  • 1/4 cup green onions, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh sage, chopped
  • 2 tbsp Earth Balance buttery spread

Burger Seasoning

  • 1 tsp paprika
  • 1 tbsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp cayenne pepper
Have you ever tried the meatballs at IKEA? They're not bad. But Seattle
chef Makini Howell has a meatless recipe that's truly tasty.


Meatless Meatballs

  • In a medium-size bowl combine the "meat", parsley, green onions, sage, and burger seasoning until well mixed together. Gently form the meat into balls about 1.5 inches in diameter. Preheat a frying pan to med-high and add the butter spread. After butter has melted, add meatless meatballs. Cook, undisturbed, until brown on the bottom, 1 to 2 minutes. Turn and cook until the other side is brown and the balls feel firm 1 to 2 more minutes. Remove from pan. Serve with baked potato, green beans, and cranberry sauce.