Juicy, flavorful, and packed with Italian-inspired spices, these Impossible Burger Meatballs deliver all the comfort of classic spaghetti and meatballs — but made with plant-based meat. Pan-sear or bake for ease, then simmer in marinara for the perfect, saucy finish.
Craving pasta? Try Vegan Bolognese With Sausage Crumbles, Vegan Pink Pasta Sauce, or this Vegan Lasagna Soup!
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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
Contains vitamin B, vitamin E, iron-containing molecules, and zinc gluconate to support overall health.
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 to 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.
What equipment you need
- Mixing bowl
- Measuring cups & spoons
- Large skillet
- Tongs or spatula
- Saucepan for marinara (if using)
- 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
It’s optional, but recommended for better texture and flavor. You can also bake them at 400°F for 15–18 minutes if preferred.
A classic marinara or arrabbiata sauce pairs perfectly, but they’re also great with a simple garlic-olive oil drizzle.
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
Serving suggestions
- 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.
📖 Recipe
Italian-Inspired Impossible Meatballs (Vegan)
Ingredients
- ⅓ cup breadcrumbs, or panko; add 1–2 tablespoons more milk if using panko, as it absorbs more liquid.
- ½ cup soy milk
- 1 tablespoon olive oil
- ½ cup onions, finely minced
- 3 cloves garlic, minced
- 1 tablespoon white wine or vegetable broth, optional, added while sautéing onions
- (2) 12-ounce packages Impossible ground beef
- 1 flax egg, 1 tablespoon ground flax + 3 tablespoons water, combined in a small bowl
- 2 tablespoons vegan Parmesan, OR nutritional yeast
- 1 teaspoon dried oregano
- ½ teaspoon basil
- 1 teaspoon crushed red pepper, for heat, optional
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Pinch of nutmeg, optional
- ½ teaspoon fennel seeds, slightly crushed, optional
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped & divided (reserve half for garnishing)
- 1 teaspoon olive oil
Instructions
- Make the panade: In a small bowl, mix breadcrumbs and soy milk. Let sit for 10 minutes to soften. Meanwhile, proceed to the next step.
- Heat 1 tablespoon olive oil in a pan over medium heat. Sauté onions for 2–3 minutes until soft. Stir in garlic and cook for 30-60 seconds until fragrant. Add white wine (OR vegetable broth) and let it cook off for about 1 minute, scraping the pan to release any browned bits. Remove from heat.
- In a large bowl, combine Impossible meat, panade, sautéed onions and garlic, flax egg, vegan parmesan (OR nutritional yeast), oregano, basil, crushed red pepper, salt, black pepper, nutmeg, fennel (if using), garlic powder, parsley, and olive oil. Do not overmix — just combine.
- Form into 24 meatballs (about 2 tablespoons each).
Cook (choose one method below)
- Bake: Preheat to 400°F (200°C). Place on a parchment-lined baking sheet. Bake 15–18 min, flipping halfway.
- Pan-fry: Heat 2 tablespoons olive oil in a pan over medium heat. Sear for 3–4 minutes per side until golden.
- Optional: Add meatballs to warm marinara. Simmer for 10 minutes to meld flavors. Garnish with remaining parsley before serving.
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