If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).
My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!
Vegan Stuffing Meatballs
Preheat the oven to 350 degrees.
Heat the olive oil over medium heat. Saute the celery, garlic and onion for 5 minutes until slightly translucent and aromatic.
Stir in the cremini mushrooms and seasonings. Cook another 5 minutes.
Add the bread cubes to the vegetables and stir well. Pour in the vegetable broth and stir well. Remove from the heat.
Break apart the Beyond Beef in a large bowl and stir in the stuffing. Using your hands, combine the beef with the stuffing until it is well combined.
Form the batter into 15 meatballs and place on a greased baking sheet.
Bake for 12 minutes. Serve with gravy if desired.