Italian Impossible Meatballs (Vegan)
This plant-based meatball recipe is packed with flavor. Vegan Impossible meatballs are juicy, classic, and perfect for spaghetti nights, subs, and meal prep.
Ingredients
- ⅓ cup breadcrumbs or use panko and add 1-2 tablespoons more milk, as it absorbs more liquid
- ½ cup soy milk or dairy-free milk of your choice
- 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, mixed in small bowl
- 2 tablespoons vegan parmesan substitute OR nutritional yeast
- 1 teaspoon dried oregano
- ½ teaspoon basil
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped & divided (reserve half for garnishing)
- 1 tablespoon olive oil or water for sautéing, plus more as needed for cooking, see Notes
- 1 teaspoon crushed red pepper optional, see Note
- Pinch of nutmeg optional
- ½ teaspoon fennel seeds slightly crushed, optional
Instructions
- Make the panade: In a small bowl, mix breadcrumbs and soy milk. Let soak for 10 minutes. Meanwhile, proceed to the next step.
- Heat oil in a large skillet over medium heat. Sauté onions for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds with wine or broth. Let it cook off for about 1 minute, scraping the pan to release any browned bits. Remove from heat.
- In a large bowl, mix Impossible ground beef, panade, sauteed onions and garlic, flax egg, all seasonings and half of the parsley. Be careful not to overmix, just combine.
- Form into 24 meatballs (about 2 tablespoons each) using a cookie scoop or your hands.
Cook (choose one method below)
- Bake: Place on a parchment-lined baking sheet at 400°F for 15-18 minutes, flipping halfway.
- Pan-fry: Heat 2 tablespoons olive oil in a pan over medium heat. Sear for 3-4 minutes per side until golden.
- Air fry: 400°F for 8-10 minutes, shaking halfway.
- Optionally simmer in warm marinara sauce for 10 minutes before serving. Try this slow simmered marinara sauce or this weeknight vegan spaghetti sauce. Garnish with remaining parsley before serving.
Notes
- Sauté the onion and garlic in olive oil or a splash of water if you prefer oil-free.
- If the mixture feels sticky, lightly oil your hands or use a cookie scoop for easy shaping.
- If the mix feels soft, add 1–2 teaspoons breadcrumbs to help it hold together.
- I use 1 teaspoon crushed red pepper. For mild, start with ½ teaspoon or omit.
- You can make these larger or smaller, just adjust the cooking time as needed.
- For baking or air frying, a light spray of oil on the meatballs helps with color and texture.
- Cook time reflects baking or pan-frying only. Simmering in sauce adds about 10 minutes, if you choose to do that.
Nutrition
Calories: 38kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
