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Margherita Pizza Meatballs

Recipe and photo by Keeley McGuire

Makes approximately 24 meatballs



  1. Preheat oven to 325° and coat a mini muffin tin with cooking spray.
  2. In a food processor, pulse the Marherita 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° 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-line 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.

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