| 11 | 45 | 962 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1 1/2 package | Impossible Ground Beef (Or Beyond Beef) |
| 1/2 cup (shredded) | Parmesan cheese, vegan |
| 1/3 cup | Panko bread crumbs |
| 1 1/2 cup | Marinara pasta sauce |
| 1 1/2 cup shredded | Dairy-free mozzarella cheese shreds |
| 3 clove(s) | Garlic |
| 1 tbsp | Flaxseed meal (ground) |
| 1 1/2 tbsp | Italian herb seasoning |
| 1 tsp | Sea Salt |
| 1 dash | Black pepper |
| 1 package (16oz) | Spaghetti, dry |
1. Preheat oven to 400 degrees.
2. In a small bowl mix 1 tbsp of ground flax with 3 tbsp of water, set aside.
3. In a large bowl, add the vegan ground meat, vegan parmesan, panko breadcrumbs, garlic, flax "egg," Italian seasoning, salt and pepper. Combine and mix very well. Use hands if necessary.
4. Shape the mixture into even size meatballs, and add the meatballs to a cast iron pan or oven safe dish.
5. Bake the meatballs for 15-20 minutes.
6. While the meatballs are cooking, cook the spaghetti noodles according to package directions.
7. Remove the meatballs from the oven and add marinara sauce and vegan mozzarella.
8. Place back in oven for an additional 10 minutes or until cheese is melted.
9. Remove the meatballs from the oven and serve with the spaghetti noodles.
10. Enjoy :)
| Grain | 4.6 |
| Milk Alternative | 1.2 |
