How To Make Plant-Based Meatballs with Bart's Better Foods

Sure, you could go to the store and buy pre-made vegan meatballs. But this is way better.

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Bart’s Better Foods plant-based ‘meat’ blends soft launched on an Island in the Puget Sound in mid-2018 at a local Farmers Market. First, I can’t believe we did it! This formula took over a year to perfect, and it has only 8 main ingredients!

But it’s that simplicity that makes our burger 'meat’ so special. When you read our labels, you’re not reading through a long list of confusing ingredients. Our food is made with organic local produce, pulses and seeds, plus our special sea salt and herb blend. And it’s 100% made from plants.

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You won’t find any added sugar in our blends or heavy oils. Our food is pure and simple as it should be. It’s ready for you to dress up!

What it is is a base for making meals. I make meatballs with our ‘meatball’ blend regularly. I’m always changing the spices to try new things. Add the flavor that you like to create a meal to love.

Testing out paper packaging for summer 2019 launch! Note on size: This is only a portion from a 20 0z container: Basically leftover from the previous night.

Testing out paper packaging for summer 2019 launch! Note on size: This is only a portion from a 20 0z container: Basically leftover from the previous night.

What makes our blends so special? They taste better than ground beef and act just like it when preparing food. So if you’re making a meal and need a protein to pull it together, you get that with Bart’s Better Foods’ plant-based meat. But you also get a big bite of natural vitamins from the plants we grind into our blends. For whole health and taste too, this is bananas.

Make way for meatballs!

Make way for meatballs!

Instead of opening a bag of processed plant-based ‘meat’, get cookin’ with the blends at Bart’s Better Foods. Our ‘meatball’ is a throwback to old family recipes for beef meatballs and meatloaf. The flavor pops and the texture is all that and more.

Starting to turn golden brown. Keep going until darker brown.

Starting to turn golden brown. Keep going until darker brown.

A little bit goes a long way. Healthy fats and fiber make our food filling and provide a ton of energy. This is a great food to have stocked in your fridge as it makes meal time easier and healthier.

These are done! I could have cooked them a bit longer even and darkened the outside a bit more, but I added these into the tomato sauce and cooked for several more minutes to let the flavors combine.

These are done! I could have cooked them a bit longer even and darkened the outside a bit more, but I added these into the tomato sauce and cooked for several more minutes to let the flavors combine.

Making Meatballs with Bart’s Better Foods

One packet of Bart’s Better Foods’ ‘Meatball’ makes 10 2 oz (1/4 cup) meatballs. Of course, making them a bit smaller will extend that further. I cook in a Mediterranean style which almost always involves extra virgin olive oil and a lot of garlic.

(Watch video on Instagram — Our website service doesn’t have a video upload feature)

Bart’s Better Foods — Meatball Recipe (stove top)
(Serves 5 - 2 two oz meatballs per person)

Ingredients

  • 1 20 oz packet of either Bart’s Better Meatball Blend or Burger Blend

  • 2 tablespoons olive oil (or other vegetable oil)

  • 2 cloves of garlic - diced (I usually use more)

  • 1/4 cup of white onion - diced

  • 1/4 cup fresh parsley - chopped

  • 1/2 cup of low sodium vegetable broth (optional)

  • 1 teaspoon oregano

  • Salt and pepper (optional)

Instructions

Place a medium-sized frying pan on your stove top at medium heat.

Add oil, garlic, and onion and cook 3 minutes.

Pinch off a bit of the meatball blend and form that into a ball with your hands (it might be wet as the juice from the beets is fresh, and that is fine). Place in your pan.

Allow the meatballs to sit for 4-5 minutes before turning them with a spatula (I used my fingers too). Sprinkle on oregano and salt/pepper. You want to brown the outside of the meatball and make sure it’s cooked through for best results.

Once the meatballs are nice and browned around the outside, add in your vegetable broth (optional) and parsley.


Note 1: If you’re going to be adding the meatballs to a tomato sauce, cook your sauce simultaneously but in a separate pan. Add the meatballs into the sauce just before they are totally cooked through, and then, cook in the sauce for several more minutes. The flavor of the meatballs will boost the flavor of your sauce!


Note 2: I watched the Netflix series SALT, FAT, ACID, HEAT in November. I was aware of the amount of salt and fat professional chefs use in their food, but was still blown away by how much salt Samin Nosrat added to the dishes she made on the show. This was an interesting series and it inspired me to experiment with my vegan cooking at home. However, all summer while working the farmers market on Whidbey Island, we heard over and over again how people are staying away from sugar, salt, oil and grains. At home I experimented with adding heaps of salt in my cooking, but reverted to working with fresh herbs from my garden for the intense flavor I like.

Bart’s Better Foods’ blends are always low in added salt and have low oil content as well. We want to give YOU the option to create the flavor you desire with a basic blend that empowers you to make great meals at home.

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