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Italian-Style Impossible Burger Meatballs

These Italian-style Impossible Burger meatballs are super easy to make in about 20 minutes with just 7 ingredients! Pair with your favorite tomato sauce and enjoy over pasta, in a sub or on a pizza!
Course Dinner
Cuisine American, Gluten-Free, Italian, Vegan
Keyword dairy-free, gluten free, impossble burger, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 288kcal

Ingredients

  • 12 oz Impossible Burger Ground
  • ¼ cup vegan Parmesan-style cheese, shredded or grated (can use vegetarian-friendly Parmesan if not vegan or avoiding dairy)
  • 2 cloves garlic, minced
  • 2 tablespoon chopped fresh parsley
  • ¼ teaspoon freshly ground black pepper
  • 2 slices gluten-free bread, broken up into small pieces - equates to approximately 1 cup of broken up bread pieces (feel free to use non GF bread if you are not avoiding gluten)
  • ¼ cup unsweetened oat milk or other plant-based milk (can use dairy-based milk if not vegan or avoiding dairy)

Instructions

  • Preheat oven to 400° F and line a baking sheet with parchment paper.
  • Add the Impossible ground followed by the Parmesan, garlic, parsley and black pepper to a mixing bowl.
  • One by one, dip each broken up piece of bread in the milk to *lightly coat it. Rub the coated bread piece between your thumb and pointer finger over the mixing bowl to crumble it into the mixture.
  • Use your hands to mix everything together until well combined.
  • Use your **hands to form 12 tightly-packed "meatballs" of equal size and place them on the parchment-lined baking sheet.
  • Bake for 10-15 minutes until browned to your liking (mine took 12 minutes). ***Serve as desired.

Video

Notes

*When dipping the bread in milk, you don't want it to be sopping wet, but if it is, just squeeze it between your thumb and pointer finger over the bowl of milk to drain off the excess.
**You can use a cookie scoop to scoop out the "meat" mixture and then use your hands to pack and roll if you prefer. 
***If serving with tomato/marinara sauce, heat the sauce in a skillet on the stovetop while the "meatballs" are in the oven. Add the cooked meatballs to the hot sauce and turn off the heat. Spoon some of the sauce over top of each meatball.
Store in an airtight container in the refrigerator for up to 3 days. The meatballs can be stored alone or in sauce. To freeze, allow the meatballs to cool and then place them on a parchment-lined baking sheet in a single layer. Once they are frozen solid, transfer the meatballs to a freezer bag or freezer-safe airtight container. They will keep for up to 3 months in the freezer.
The meatballs can be reheated until warmed throughout on a parchment-lined baking sheet in a 400° F oven, in a covered skillet or saucepan on the stovetop in sauce, or in a covered microwave-safe dish in the microwave in 30-second intervals. If previously frozen, they can be cooked from frozen or thawed first.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 288kcal | Carbohydrates: 20g | Protein: 15g | Fat: 15g | Saturated Fat: 8g | Fiber: 3g