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Margherita Pizza Meatballs

Adapted from www.KeeleyMcGuire.com

Having a go-to meatball recipe is a must. Make them for supper with marinara & your favorite pasta, serve them on a bun with sauce & cheese for a Meatball Sub Sandwich, or pack up the leftovers in lunch the next day with sauce for dipping.Margherita Pizza Meatballs

The Margherita Pizza Plentils add all the seasoning you need and act as a binder for this recipe. They only take about 15 minutes to bake, and they’re gluten- and top 8 allergen-free.

2 cups of Margherita Pizza Plentils
1 lb. Ground Beef
2 tablespoons of Non-Dairy Milk


  1. Preheat oven to 325 degrees and coat a mini muffin tin with cooking spray.
  2. In a food processor, pulse the Margherita Pizza Plentils until they are a breadcrumb-like consistency.
  3. In a large mixing bowl, combine the ground beef, Plentils crumbs from the food processor, and the non-dairy milk.
  4. Mix by hand until well combined and begin forming 1” meatballs.
  5. Place a meatball inside each cavity of the mini muffin tin until mixture is gone.
  6. Bake at 325 degrees for 7-8 minutes.
  7. Remove from oven and flip the meatballs over to cook evenly on both sides.
  8. Return to oven and bake another 7-8 minutes.
  9. Remove from oven and place meatballs on a paper towel-lined plate or tray to allow to cool and absorb any grease.
  10. Store in an airtight container in the fridge for 3-4 days.
  11. To FREEZE for later use: Place meatballs on a lined baking sheet in a single layer and place in the freezer for 2 hours. Once frozen, divide amongst freezer bags and return to the freezer for up to 3-4 months. Reheat on the stovetop in sauces or in the oven for approximately 20 minutes.

Recipe yields 24 meatballs.