Best Vegan Meatballs
Warm, hearty, and packed with robust flavors, these vegan meatballs made with Impossible Burger will transform your meal prep into a fulfilling experience, all while being heart-healthy and protein-packed.
Ingredients
Main Ingredients
- 2 packages Impossible Burger The star ingredient; delivers rich flavor and protein.
- 1 cup Panko Breadcrumbs Provides a delightful crunch and binding.
- 1/3 cup Unsweetened Plant Milk Keeps the meatballs moist and tender.
- 2 tablespoons Vegan Worcestershire Sauce Adds depth and umami flavor.
- 1/4 cup Nutritional Yeast Optional, for cheesy flavor without dairy.
- 1/4 cup Fresh Chopped Parsley Brightens the dish with color and flavor.
- 2 cloves Garlic Infuses a warm, aromatic touch.
- 1 tablespoon Italian Seasoning A wholesome blend of herbs for classic flavor.
- 1 teaspoon Ground Fennel Enhances the savory profile.
- 1 teaspoon Granulated Onion For added savory depth.
- 1 teaspoon Granulated Garlic For added savory depth.
- 1 teaspoon Salt Essential for seasoning.
- 1/2 teaspoon Black Pepper Essential for seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to prepare for cooking.
- In a large mixing bowl, combine the two packages of Impossible Burger and Panko breadcrumbs.
- Add the unsweetened plant milk, vegan Worcestershire sauce, and nutritional yeast (if using) into the bowl.
- Finely chop the garlic and parsley and add them to the mixture.
- Sprinkle in the Italian seasoning, ground fennel, granulated onion, granulated garlic, salt, and black pepper.
- Stir thoroughly until all ingredients are well mixed and form a cohesive mixture.
Cooking
- Using clean hands, shape the mixture into meatballs about the size of a golf ball.
- Place the meatballs on a lined baking sheet, ensuring they are spaced evenly to allow for even cooking.
- Bake in the preheated oven for 20–25 minutes, or until they become golden brown and firm to the touch.
- For a crispy texture, turn the meatballs halfway through cooking.
Serving
- Remove the meatballs from the oven and let them cool for 5 minutes.
- Serve hot with your favorite pasta, on a sandwich, or as an appetizer.
- Garnish with extra chopped parsley for a fresh touch.
Notes
For the best results, consider swapping nutritional yeast for vegan Parmesan cheese. Use an ice cream scoop for uniform meatballs that cook evenly. Store leftovers in an airtight container in the fridge for up to 4 days. For perfect meatball texture, refrigerate the mixture for 10–15 minutes before shaping.