Juicy, flavorful, and packed with Italian-inspired seasoning, these Impossible Burger Meatballs deliver all the comfort of classic spaghetti and meatballs — but made with plant-based meat. Whether pan-seared for extra depth or oven-baked for ease, they’re simmered in rich marinara for that perfect, saucy finish.

I’m a big fan of making things from scratch — and most days, that’s exactly what I do. But there are times when convenience rules — and for those moments, Impossible meat is a terrific alternative.

And for an easy spaghetti night with meatballs — it’s a lifesaver. When I’m craving that saucy, savory, twirl-your-fork kind of comfort, this is the recipe I reach for. Rich, hearty, and full of flavor — just like real meatballs, but completely plant-based.

But here’s the thing: great meatballs aren’t just about the meat. They’re about technique. And in classic Italian cooking, there’s one trick that changes everything — the panade. And the best part? It works just as beautifully in plant-based cooking.

Why this recipe works

Classic Italian texture & flavor — The best meatball starts with the right technique — using a traditional panade (breadcrumbs + milk) for moisture and tenderness.
Flax eggs A flax egg binds these meatballs together just like a traditional egg does.
Italian meatballs — These Italian-inspired meatballs have all the garlic, herbs, and rich flavors you’d expect in a classic dish.
Pan-fried or baked — Get a golden-brown crust in a skillet or go for a hands-off bake.
Tomato sauce — A rich tomato sauce is key to a great meatball dish — opt for a classic marinara or an arrabbiata for extra spice (optional but suggested).
Perfect for meal prep — Freeze raw or cooked meatballs for quick dinners.

Extra benefits

Fortified with nutrients — Contains vitamin B, vitamin E, iron-containing molecules, and zinc gluconate to support overall health.
Better for the planet — Compared to traditional animal products, Impossible Meat reduces greenhouse gas emissions, making it a more sustainable choice.

Substitutions & additions

Impossible ground beef — Available in most grocery stores and online. You can also use Beyond Beef, though the texture and flavor will be slightly different.
Up the umami: Stir in a teaspoon of miso paste or soy sauce.
Want more heat? — Add extra red pepper flakes or a pinch of cayenne.
Gluten-free? Use GF breadcrumbs and tamari instead of soy sauce.
Dried onion & garlic — Use 1 teaspoon dried onion per ¼ cup fresh and ½ teaspoon dried garlic per 1 clove.

In the kitchen tips

Use a panade — Breadcrumbs + plant-based milk keep meatballs soft and juicy.
Sear first — Creates a golden crust and locks in flavor before simmering.
Bread crumbs — Opt for traditional bread crumbs or gluten-free alternatives for binding.
Sticky meatball mixture: Lightly dust your hands with flour or oil them before rolling. Or for even sizing and uniform cooking, use a cookie scoop.
Firmer texture: If the mixture feels too wet, add a teaspoon of breadcrumbs to absorb excess moisture.
Simmer in Sauce — Prevents dryness and infuses rich flavor.
Deglaze the pan — A splash of broth or wine lifts browned bits for extra flavor.

Equipment needed

Mixing bowl
Measuring cups & spoons
Large skillet
Tongs or spatula
Saucepan for marinara
Baking sheet (optional, if baking)

Storage & meal prep

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze the meatballs in a single layer first to prevent sticking, then transfer to an airtight container. This keeps them from clumping together and makes them easy to use later.

FAQ

Is it better to pan-fry or bake this vegan meatball alternative?
It’s optional, but recommended for better texture and flavor. You can also bake them at 400°F for 15–18 minutes if preferred.
What sauce goes best with Impossible meatballs?
A classic marinara or arrabbiata sauce pairs perfectly, but they’re also great with a simple garlic-olive oil drizzle.
What is the best way to get crispy-crusted meatballs?
For the crispiest crust, pan-sear over medium-high heat with a bit of oil until deeply golden brown, or bake at 400°F on a parchment-lined sheet, flipping halfway for even browning

How to serve these Impossible Meatballs

One of my favorite ways to enjoy these is over spaghetti with marinara — classic comfort food
These Impossible meatballs aren’t just for spaghetti! Try them in meatball subs with toasted hoagie buns and melted vegan cheese.
Drizzle with garlic oil and serve with toothpicks.
Pair with roasted veggies and quinoa for a high-protein meal.
Slice them up and layer onto a meatball pizza with marinara and fresh basil.

Italian-Inspired Impossible Meatballs (Vegan)