Name: Best Vegan Meatballs! (Impossible Burger) Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: Italian
Ingredients: ½ cup Panko breadcrumbs*; ¼ cup unsweetened plant milk; 2 packages Impossible Burger (340g/12 oz each), can substitute 1 package with Beyond Meat Italian sausage mild or hot, casings removed; 2 and ½ tablespoons vegan Worcestershire sauce (Wizard’s or Annie’s recommended); 2 tablespoons nutritional yeast (optional but tasty); 2 tablespoons fresh chopped parsley; 1 small clove garlic, finely chopped; 1 teaspoon Italian seasoning (or a mix of dried oregano and basil); ½ teaspoon ground fennel; 1 and ½ teaspoons granulated onion (powder); ½ teaspoon granulated garlic; ¾ teaspoon salt; Pinch of black pepper

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Introduction

Discover the best vegan meatballs made with Impossible Burger that are flavorful, easy to prepare, and perfect for any meal. These meatballs bake quickly and pair wonderfully with your favorite sauce or pasta. They’re a delicious plant-based alternative that will impress everyone at the table.

A white plate holds many round meatballs with a browned, slightly crispy outer layer and a tender, juicy inside visible in one meatball lifted by a fork from the left side. The meatballs are garnished with small green parsley pieces scattered on and around them. The plate rests on a white marbled surface with a red and white checkered cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Panko breadcrumbs*
¼ cup unsweetened plant milk
2 packages Impossible Burger (340g/12 oz each), or substitute 1 package with Beyond Meat Italian sausage (casings removed)
2½ tablespoons vegan Worcestershire sauce (such as Wizard’s or Annie’s)
2 tablespoons nutritional yeast (optional but tasty)
2 tablespoons fresh chopped parsley
1 small clove garlic, finely chopped
1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
½ teaspoon ground fennel
1½ teaspoons granulated onion powder
½ teaspoon granulated garlic
¾ teaspoon salt
Pinch of black pepper

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Set aside.
Step 2: In a small bowl, combine the Panko breadcrumbs and unsweetened plant milk. Stir well and set aside to soak.
Step 3: In a large mixing bowl, add the Impossible Burger, vegan Worcestershire sauce, nutritional yeast, chopped parsley, finely chopped garlic, Italian seasoning, ground fennel, granulated onion powder, granulated garlic, salt, and black pepper. Mix thoroughly.
Step 4: Add the breadcrumb and plant milk mixture to the bowl and mix everything thoroughly until well combined.
Step 5: Using about 1½ tablespoons of mixture per meatball (a small cookie scoop works well), roll the mixture into balls and place them evenly spaced on the prepared baking sheet. This recipe makes approximately 40 meatballs.
Step 6: Bake in the preheated oven for 11 minutes, until cooked through and lightly browned.
Step 7: Serve hot with your favorite sauce such as marinara or mushroom gravy, alongside pasta and dairy-free parmesan, or as appetizers with a dipping sauce of choice.

Tips & Variations

For gluten-free meatballs, substitute regular Panko breadcrumbs with gluten-free Panko.
If you don’t have vegan Worcestershire sauce, you can substitute with Bragg’s Liquid Aminos, Tamari, or soy sauce (light versions are best to avoid too much salt).
Adding nutritional yeast boosts umami flavor, but it’s optional if you prefer to omit it.
For even cooking, try to make meatballs uniform in size using a cookie scoop or spoon.

Storage

Store any leftover cooked meatballs covered in the refrigerator for up to 4–5 days. To freeze, cool the meatballs completely, then place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen meatballs to a plastic freezer bag and store for up to two months. Reheat frozen or thawed meatballs by adding them directly to sauces, soups, or stews and simmer until warmed through.

How to Serve

A white plate filled with about twenty brown meatballs with a slightly crispy texture and small green herb pieces sprinkled on top. One meatball is held by a silver fork showing the inside, which is dense and cooked through with a similar brown color. The plate rests on a wooden surface partly covered by a red and white checkered cloth. Small bits of chopped green herbs are scattered across the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based meats instead of Impossible Burger?

Yes, you can substitute one package of Impossible Burger with Beyond Meat Italian sausage (casings removed) or another plant-based ground meat option. The texture and flavor will vary slightly but remain delicious.

Do I need to add nutritional yeast?

Nutritional yeast adds a savory, cheesy flavor and enhances the taste, but it is optional. The meatballs will still be tasty without it.