Thus Did I Make Beyond MeatballsPosted: September 15, 2019
I’m an avid environmentalist. As such, I believe that the most meaningful action against climate change must come from large-scale governmental and corporate action with buy-in from a majority of the population. That’s why I’m so psyched about the appearance of good-tasting beef substitutes – that, and I frickin’ love burgers. I don’t eat beef at all because of its environmental impact, and I miss it, so obviously I’m a big Beyond and Impossible fan.
Since I am also Italian, the existence of a ground beef substitute begs one question: does this mean I can make meatballs again? The answer, my friends, is a resounding YES. It’s worthwhile to mention that Subway has already figured this out, but I didn’t know that when I awoke in the dead of the night with this brilliant idea. Beyond Burger also has its own recipe. Mine is based on the one that multiple generations of my family have made with dead cows. It’s also worth noting that part of my fancy schmancy DIY jerry-rigged Mad MAX librarian IRA includes something like four shares of Beyond Burger. Pretty sure I’m eating all the profits, but if that matters to you, there you go.
1.5 lbs Beyond Meat. I had to get three packs of burger patties, which was a pain, but hopefully Market Basket will start selling by the pound sometime soon.
1/4 cup water
1/2 cup bread crumbs
3 Tbs dried parsley
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1. Defrost the Beyond Meat patties. (Or, if you’re a lucky tomato, your packet of ground Beyond Beef.) You will need the beefy stuff to be squishy. You can accomplish this with the microwave or by leaving them overnight in the fridge.
2. Preheat the oven to 350 degrees F.
3. Mix the eggs and the water.
4. Mix the crumbs and the spices.
5. Mix the dry ingredients into the eggy water.
6. Using your hands, combine the defrosted Beyond Meat and the crumby eggy mix.
7. Shape the resulting wet doughy stuff into balls about 1.5 inches in diameter and arrange them on a cookie sheet.
8. Bake for 40 minutes.
Eat your heart out, recipe blogs!
In all seriousness, I’m pleased as punch about the success of this little innovation. I don’t have a picture because I’m in a cafe right now and the Beyond Meatballs are not with me. Anyway, I’m a crap photographer and have no designs upon the foodie blogosphere. I’m just smug. Try it and you’ll see why.
There are a lot of other recipes out there that use this stuff. Maybe I’ll try them. It’s Sunday, so I’m a cook today, not a librarian.