I was invited to a pop-up Beyond Meat Italian Meatball tasting last week. I could either come and pick up Beyond Meatball sandwiches or spaghetti and Beyond Meat Italian Meatballs. Since my 88 year old father loves spaghetti and meatballs, I invited him to dinner to try them.
With a mask on my face, I claimed my bag with two spaghetti and meatball meals. I couldn’t resist when I got back in the car to try one. These small, two-bite meat substitute proteins are pre-formed and enhanced with Italian spices and flavors. When bathed in a chunky tomato sauce, they are even more delicious.
The true test was my father’s reaction. He cut the meatballs in half, took a bite and said he couldn’t tell the different between real meal and Beyond Meat. He thought the noodles were cooked perfectly and there was just the right amount of sauce.
Now you can elevate your spaghetti or sandwich with ready to cook, nutritious plant-based meatballs. The offer 19 grams of protein, non-GMO, no soy or gluten, and are kosher.
Starting this week, find Beyond Meatballs in the fresh meat aisle at grocery stores nationwide including Albertsons, Bristol Farms, Gelson’s, Lazy Acres, Ralph’s, Sprouts and Whole Foods Market. Go to https://www.beyondmeat.com.
Here’s a recipe for a dinner your entire family will like:
BEYOND Meatballs Pasta with Pesto (Receipe on Beyond Meat Website)
1 package Beyond Meatballs™
1 package pasta of choice
Variety of tomatoes
Pesto, homemade or pre-packaged
2 cups tightly packed fresh basil
3 Tbsp pine nuts or walnuts
2-3 large, peeled garlic cloves
2 Tbsp lemon juice
4-5 Tbsp extra virgin olive oil
1-4 Tbsp water
3 Tbsp nutritional yeast
Pinch sea salt, plus more to taste
Pinch ground black pepper, plus more to taste
In a large pot, cook pasta according to the package.
In a skillet, cook Beyond Meatballs™ according to the package.
Slice tomatoes while meatballs and pasta are cooking.
Add cooked pasta to the skillet with meatballs.
Set skillet to medium-low heat and add pesto, toss gently and heat until pesto is warm.
Add sliced tomatoes, toss gently and serve.
In a food processor or small blender, add the basil, nuts, garlic and lemon juice. Blend on high until a paste forms. With the motor on, slowly drizzle in olive oil. Add 1 Tbsp of water at a time until desired consistency is reached. Add in remaining ingredients and pulse until blended. Taste and adjust seasoning to taste. Store leftovers covered in the refrigerator for up to 1 week.