Grocery Packaged Food Plant-Based What's New

Plant-Based Swedish Meatballs Arrive In IKEA Stores This Summer

In 2019, IKEA announced that they had begun developing a plant-based version of their iconic Swedish meatball. This was part of efforts to reduce the company’s climate footprint, meat being a big portion of that in the food department.

IKEA is now ready to unveil their plant balls to the world, and will do so starting this summer.

IKEA’s version of plant-based meat is based in yellow pea protein, and also uses ingredients like potato, apple, onion, oats, mushroom, tomato, and roasted vegetable powder. All of this gives a texture and flavor that gets pretty close to what one of the retailer’s original Swedish meatballs tastes like.

In terms of sustainability, IKEA claims that the plant-based meatballs have just 4% of the climate footprint of the meat versions. “If we were to convert about 20% of our meatball sales to plant balls that would mean around 8% reduction of our climate footprint for the food business at IKEA,” added Sharla Halvorson, Health & Sustainability Manager for IKEA’s global food business.

The fact that IKEA was able to develop their own plant-based meatball version is remarkable, and I’m definitely curious to see how it tastes like in a standard Swedish meatball plate.

IKEA will start selling the meatballs in Europe in August of 2020, and they will arrive in the United States on September 28th, 2020. They’ll be sold in bulk frozen bags you can purchase in the grocery section, or as an alternative to the classic meatballs on their Swedish meatball plate — cream sauce, lingonberry jam, potatoes, and veggies all included.

Restaurants Video

Maggiano’s New Brunch Menu Features A MASSIVE Meatball Benedict

When you think brunch, you typically think of mimosas, French toast, pancakes, eggs, bacon, and a great way to start off the weekend.

You probably don’t think about meatballs when you think about brunch. Italian restaurant chain Maggiano’s did, however, and they brought it into their new brunch menu in a BIG way.

Maggiano’s began serving brunch at the end of February, offering twelve different dishes for their weekend brunch menu, five of which you can order on the regular lunch menu throughout the week. Some items being featured include benedicts with items like crab cakes and ham, Lemon Ricotta Pancakes, Creme Brulee French Toast, Chicken & Waffles, and an Italian Sausage Frittata.

The most intriguing item across the entire spread has to be this Meatball Benedict. It’s a cultural mashup at the sauciest level possible.

I mean, who thinks to take something as classically Italian as this mondo meatball and stick it into America’s most luxurious brunch staple? I’ve certainly never seen it until Maggiano’s came out with this beastly benedict, which is basically the best of both worlds when it comes to Italian-American fare.

Fast Food What's New

Domino’s Adds MEAT-FILLED Garlic Bread To Australian Menu


Are you the kind of person that goes to a pizza spot just for bread?  You’re not alone. In fact, 80 percent of our trips to pizza spots are just to fill up on bread. The heart wants what the heart wants.

Domino’s Australia just became a beacon for bread lovers across the continent.

The pizza chain has introduced a new Bolognese Garlic Baguette, reports Brand Eating. The dish boasts a halved piece of garlic bread stuffed with ground beef and drenched with Bolognese sauce. It’s then topped with mozzarella and green onions.

Domino’s new side dish can be found at participating locations in Australia and New Zealand for $5.95 AUS ($4.57 US). You bet we’ll come bounding over the first chance we get.


This Meatball Is Stuffed With Gooey Cheese And Coated In Cheetos


The f*ck’s a Cheesy Cheetos Meatball?

With those six words, our boy Kyle (AKA The Vulgar Chef) created the meaty, cheese balls you see before you.

The recipe consists of ground beef, sausage, an egg, parmesan cheese, milk, liquid smoke, bread crumbs, salt and pepper. Mixing the meat together, form into multiple balls. Then stick a cube of cheese (your choice) at the center and reform it into a ball.

Coat your meatballs generously in crushed Cheetos, cover it in egg wash and then add another Cheetos coat. They’re then thrown into the oven at 375 degrees for 40 minutes.

You can check out the complete recipe, in vulgar detail, by clicking the video below. He even throws those meatballs into a Cheetos-crusted grilled cheese.

The recipe for an epic meal and even more epic heartburn. Worth it.


This Spaghetti & Meatball Cone Lets You Eat Pasta On The Go


Spaghetti and meatballs are a staple in the wide world of pasta. There’s nothing like a large plate of spaghetti noodles smothered in pasta sauce and topped with fat meatballs. Unfortunately, it’s tough to chow on spaghetti when you’re on the go. Luckily, DudeFoods just found the solution: The Spaghetti and Meatball Cone.

Nick, of DudeFoods fame, was recently inspired by Vulgar Chef’s Spaghetti and Meatball Tacos. He started by cooking up some spaghetti noodles and combining them with a few eggs. Then, he lets them cool a bit before taking the egg-laced noodles and spreading them on a baking sheet.

The sheet of noodles go into the oven for about 10 minutes at 400 degrees.

Once they’re done, he cuts them out with a triangular cutter and wraps them around a cone form. The outside is held together with some aluminum foil. The cone, still wrapped in foil, is dropped into the deep fryer for about 90 seconds.

Nick then stuffs a mini meatball at the bottom of the cone to keep the fillings from gushing out the bottom. He then fills it with meat sauce and tops it with a 1.5 pound meatball topped with grated parmesan cheese.



How To Make A Spaghetti Burger With Deep-Fried Noodle Buns


If there was ever a time where one could devour an entire sphaghetti meal without having to pick up a fork and knife this is it. Thanks to Nick from Dude Foods, we now have the Deep Fried Spaghetti Bun Burger.

Nick took some cooked spaghetti and flattened it out between two pieces of wax paper and froze it. An hour later, the buns are removed and carefully shaped into discs with a knife and upside-down glass. The buns are then coated with flour, dipped into an egg wash and coated with Italian breadcrumbs.

With a fryer set to 375 degrees, the buns are then deep-fried for a minute and a half.

Using a half pound of Italian sausage, Nick formed a patty and tossed it on the grill. Once completed, the burger is topped with mozzarella cheese, marinara sauce and some grated Parmesan cheese.



Meatball Crescent Mummies


Recipe Pillsbury


How to Make a Beautiful Beef Sandwich from Every Part of the World


Whether your cows go moo, meuh, ụm bò or eum-mae, it’s hard denying the sheer pleasure of biting into a good chunk of beef. And thankfully, no matter where you go around the world, there’s no shortage of ways to transform the humble bovine from merely pastoral to truly divine.

We enlisted the help of Chef Frank DeLoach to put together a list of delicious recreations of some of the world’s most iconic beef sandwiches. From meatball marinara subs to deep fried Mexican cemitas to scallion pancake bulgogi flatbreads, all you’ll need is 45 minutes per sandwich and a whole lot of meat. Friends and family to share all these with are completely optional.


Korean Kimchee Bulgogi Sandwich on Scallion Pancake Flatbread


Prep Time: 45 minutes

Serves: 4

2 lbs Beef Short Ribs, cleaned and de-boned
1 small sliced shallot
1 inch of sliced and crushed ginger
2 cloves minced garlic
1/2 lime juice
2 tsps roasted sesame seeds
1 tsp sesame oil
2 tbsp soy sauce
2 tsp Mirin (Japanese rice wine, found in the ethnic section of the grocery store)
1 tbsp of rice wine vinegar
1 tbsp of Hoisin (a kind of Asian barbecue sauce, found in the ethnic session)
8 oz kimchee
1 – 2 4 oz packs King Oyster Mushrooms, cut into quarters
2 bunches cilantro
1 package frozen scallion pancakes

1. Clean and de-rib Beef Short Ribs. Set aside.
2. Mix shallot, ginger, garlic, lime, Hoisin, Mirin, rice wine vinegar, sesame seeds, sesame oil, and soy sauce in bowl. Add short ribs and let sit for 15 – 20 minutes.
3. Heat frozen pancakes with light oil in large frying pan until both sides are golden brown.
4. Cook mushrooms on high heat until golden.
5. In large pan, cook meat with marinade over high heat until sauce has fully absorbed.
6. Once cooled, assemble meat, mushrooms, kimchee, cilantro, and sesame seeds on top of scallion pancakes and serve.


South American Corn Bread Arepa with Watermelon and Salsa Verde


Prep Time: 45 minutes

Serves: 4

2 lbs thinly sliced Flank Steak
2 oz feta
1 slice watermelon
radishes and pea sprouts as desired

Salsa Verde
4 large tomatillos, cut into quarters
1 serrano chile, sliced
1 lime, juiced
1 bunch cilantro
1/2 bunch of scallions, white parts included
1 tablespoon of sesame oil
1 teaspoon of sesame seeds
2.5 teaspoons of rice wine vinegar
2 small shallots, sliced

Corn Bread
2 cups masarepa or masa harina flour
1 3/4 cups water

1. Place tomatillos, chile, lime, cilantro, scallions, sesame oil, sesame seeds, rice wine vinegar, and shallots into blender. Add one big pinch of salt. Blend ’til smooth.
2. In large bowl, marinade meat with salsa verde and let sit anywhere from 30 minutes to 24 hours.
3. Mix masarepa flour and water, then form into flat “loaves,” enough for four tops and four bottoms. Fry bread at 325 degrees until golden brown on broth sides.
4. Cook meat in cast iron pan on high heat until medium.
5. Assemble marinated meat, vegetables, watermelon, and cheese on flatbread.


Italian Burrata Parmesan Meatball Marinara Sub


Prep Time: 45 minutes

Serves: 4

3 oz of Burrata
2 tbsp olive oil
1 bread roll
parmesan as desired
peperoncinis as desired

2 lbs Ground Beef
1 large egg
1 6-inch baguette
1/2 cup milk
1 tbsp salt
1/4 cup parmesan
Pinch of chile flakes

2 28oz cans crushed San Arzano tomatoes
1/4 cup small diced carrot
4 small or 2 med/large thinly sliced shallots
1.5 tsp salt
2 tbsp tomato paste
2 tbsp olive oil
handful of basil, stemmed

1. In a mixing bowl, tear baguette into small pieces. Pour in milk and mash bread and milk mixture until soft and mushy. Add egg and ground beef and mix with hands thoroughly.
2. Form 3 – 4 ounce meatballs with meat mixture, plus one smaller, flatter meatball for taste testing.
3. Add 2 tbsp olive oil to sauté pan, then cook meatballs approximately 15 minutes on high heat until golden brown. Remove pan from heat and set aside.
4. Combine olive oil, carrots, shallots, and salt into separate sauce pot on stove on medium high heat. Cook until there’s a little color. Add tomato paste and basil, and lightly sweat to bring out oils. Finally, add crushed tomatoes and let simmer for 20 minutes.
5. Add marinara sauce to meatball pan and cook on simmering heat for 15 minutes.
6. Lightly toast bread roll.
7. Place burrata, basil, and peperoncinis on bread roll. Add meatballs and top with parmesan.


Vietnamese Sriracha Mayo Banh Mi


Prep Time: 45 minutes

Serves: 4

20 oz Beef Ribeye, thinly sliced
1/2 carrot, shredded
3 inches daikon, peeled and shredded
1 baguette, lightly toasted
rice wine vinegar

Sriracha Mayo
Kewpie (Japanese mayonnaise, found in Asian grocery stores)

1. Combine carrot and daikon in bowl. Pour over with rice vinegar, just enough to cover carrots and daikon. Set aside for at least half an hour.
2. Sear ribeye on high heat, approximately 30 seconds a side.
3. Mix 1 parts Kewpie and 1 1/2 parts Sriracha. Spread on baguette as desired.
4. Assemble all ingredients on baguette.


Spiced Middle Eastern Beef Pita with Sumac Lebneh


Prep Time: 45 minutes

Serves: 6

6 cucumbers, chopped
Approx. 12 – 15 dates, chopped
10 – 12 sprigs cilantro
6 pitas

Meat Loaf
2 lbs Ground Beef
1.5 tbsp salt
1/2 tsp cardamom
1/2 tsp ground allspice
1 tsp dried lemon
1/4 tsp nutmeg
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp white pepper

Sumac Lebneh
2 cups of lebneh (strained yogurt cheese)
2 tbsp sumac
1/2 lemon, juiced
2 tbsp extra virgin olive oil

1. Mix meat loaf ingredients in large bowl, pounding aggressively until it reaches a pasty texture. Form mixture into loaf and brown all sides on stove, about 8 minutes each.
2. Mix lebneh ingredients in separate bowl and set aside.
3. Thinly slice loaf into strips like gyro meat. Spread sumac lebneh onto pita then fill with meat, cucumbers, dates, and cilantro as desired.


French Dip with Melted Gruyere


Prep Time: 45 mins

Serves: 4

2 lbs Chuck Steak, thinly sliced
1 baguette, lightly toasted
8 oz gruyere
6 oz creme fraiche
salt and pepper

Au Jus
3 shallots
1 tbsp olive oil
2 cups beef stock

1. Split shallots and sweat in sauce pot over medium to high heat. Add olive oil.
2. Pour in beef broth and let mixture boil until it thickens. Season with salt and pepper.
3. Cook meat in au jus to medium rare, about 4 minutes, then remove from au jus. Set remaining jus aside for dipping.
4. Assemble creme fraiche, cheese, and meat on baguette.


Pan Fried Mexican Cemita with Chile Slaw and Tapatio Mayo


Prep Time: 45 minutes

Serves: 4

2 lbs Beef Ribeye Steak
4 loaves ciabatta, lightly toasted
flour, for dusting
1 oz cotija

Chile Slaw
2 sprigs cilantro
1 scallion, sliced
1 shallot, sliced
1 lime, juiced
1 fresno pepper
1 yellow chile pepper
1 serrano pepper
1 Anaheim pepper

Tapatio Mayo

1. Lightly dredge meat in flour then fry at 375 degrees, about 30 seconds per side.
2. Thinly slice peppers then marinate with lime juice along with scallions and shallots. Set aside.
3. Mix 1 part Kewpie to 1.5 parts Tapatio, as much as desired. Spread on ciabatta.
4. Assemble meat, seasoned vegetables, and cheese on bread.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.