Best Vegan Meatballs! (Impossible Burger) Recipe
Delicious and easy vegan meatballs made with Impossible Burger, seasoned with Italian herbs and spices, baked to perfection. Perfect for serving with pasta, marinara sauce, or as a tasty appetizer with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Makes about 40 meatballs 1x
- Category: Mains
- Method: Baking
- Cuisine: Italian, American, Canadian
- Diet: Vegan
Ingredients
Scale
Main 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Mix Breadcrumbs and Plant Milk: In a small bowl, combine the panko breadcrumbs with the unsweetened plant milk. Stir well and set aside to allow the breadcrumbs to absorb the liquid.
- Combine Meatball Ingredients: In a large mixing bowl, add the Impossible Burger, vegan Worcestershire sauce, nutritional yeast, fresh parsley, finely chopped garlic, Italian seasoning, ground fennel, granulated onion, granulated garlic, salt, and black pepper. Then add the breadcrumb and plant milk mixture. Mix everything thoroughly to combine all flavors and ingredients evenly.
- Form Meatballs: Using about 1 and ½ tablespoons of the mixture per meatball (a small cookie scoop works well for consistent size), roll the mixture into balls. Place the meatballs evenly spaced on the prepared baking sheet. This recipe yields approximately 40 meatballs.
- Bake: Bake the meatballs in the preheated oven for 11 minutes, until they are cooked through and slightly browned on the outside.
- Serve: Enjoy your vegan meatballs with your favorite sauce such as marinara or mushroom gravy, served over pasta with dairy-free parmesan, or as appetizers with your preferred dipping sauce.
Notes
- Storage: Store cooked meatballs covered in the fridge for 4-5 days. They freeze well; after cooking and cooling, freeze on a parchment-lined baking sheet, then transfer to a freezer bag for up to two months. Reheat frozen or thawed meatballs in sauces, soups, or stews by simmering until warmed through.
- Gluten-Free Option: Use gluten-free Panko breadcrumbs for a gluten-free version.
- Vegan Worcestershire Sauce Substitute: Can substitute with Braggs, Tamari, or regular/lite soy sauce. Lite versions are recommended to avoid excess saltiness.
Keywords: vegan meatballs, Impossible Burger, vegan dinner, plant-based meatballs, gluten-free option, Italian vegan recipe
