Impossible Burger meatballs are so juicy and tender, you won't believe they're vegan. Ready in just 20 minutes, great for meal-prep, and freezer-friendly, you can serve them as an appetizer, combined with pasta, or turn them into a meatball sub!
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If you haven't tried Impossible Burger meat, I highly recommend it. It's an excellent meat alternative that is healthier and better for the planet. And the best part is that the "meat" is juicy and tender, just like the real thing.
Baked Impossible Burger meatballs are easy, versatile, juicy, and made Italian-style, with rich and robust flavor from garlic and fennel seeds; even non-vegans will love them!
Serve them as an appetizer or add them to your favorite pasta dish, like pasta with garlic butter sauce, vegetarian pasta, or Alison Roman's shallot pasta. One of my favorite ways to enjoy them is by making a meatball sub using ciabatta sandwich rolls!
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⭐️ Why These Meatballs are the Best
- Juicy and tender meatballs made Italian-style, with rich and robust flavor from garlic and fennel seeds.
- Quick and easy recipe; ready in just 20 minutes!
- Healthy baked meatballs that use a plant-based meat alternative
- Convenient: can be prepped (and made) ahead of time
- Versatile: serve as appetizers (or make Swedish meatballs!), with pasta, or as a sandwich
🧀 Ingredient Notes & Substitutions
- Panko breadcrumbs - These provide texture and help retain moisture in the meatballs. *For gluten-free meatballs, substitute gluten-free breadcrumbs.
- Impossible Burger meat - The star of the show! This recipe would also work with Beyond Burger meat.
- Spice blend: garlic powder, onion powder, fennel seeds, dried parsley, dried oregano, salt, and black pepper - This is the Italian-style seasoning for your meatballs, which is going to add so much flavor. Alternatively, make your own Italian seasoning blend!
- Parmesan cheese or nutritional yeast - If you eat dairy, go ahead and use Parmesan cheese, but nutritional yeast provides a similar flavor.
- Marinara sauce (optional) - This is optional, depending on how you serve them (see below for more options).
🔪 How To Make Impossible Burger Meatballs
Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Combine breadcrumbs and milk in a small bowl. Set aside to moisten breadcrumbs.
In a medium bowl, mix together the remaining ingredients (leaving aside the fresh parsley for garnishing). Add breadcrumb mixture and mix well.
Roll mixture into balls about 1 tablespoon in size (you should get around 12 meatballs with this size). Transfer to lined baking sheet.
Bake for 10 minutes. Serve immediately. Meatballs are delicious on their own or served with marinara sauce and pasta!
⏲ Expert Tips
- Both vegan (plant-based) and non-vegan options are provided in this recipe. You can decide how you would like to make it. Either way, it will be delicious!
- Eggs are not necessary as a binder when using Impossible meat because it's so juicy and moist.
- Heat up marinara sauce while meatballs are in the oven, then add them to your sauce and simmer for 1-2 minutes. Either my San Marzano marinara sauce or roasted cherry tomato sauce would be delicious paired with Impossible meatballs.
- Storage: Store meatballs in the refrigerator for up to 4 days.
- To reheat: There are a couple of ways to reheat your meatballs - in a covered skillet for 5-7 minutes, or in a 400 degree F. oven for 10 minutes (on a baking sheet).
- How to freeze: Place (baked and cooled) meatballs on a baking sheet and transfer them to the freezer for 10 minutes. Move meatballs to a large freezer bag and store in the freezer for up to 2 months.
🍽 How to Serve Meatballs
This is a very versatile recipe, and can be prepared and served several ways:
- Serve over zucchini noodles (zoodles) blanketed with San Marzano tomato sauce
- Turn into Swedish meatballs and serve with cranberry sauce
- Serve as an appetizer paired with your favorite Italian dishes
- Make a meatball sub sandwich with sourdough focaccia and serve with sweet potato fries
- Serve on a bed of spaghetti noodles accompanied with an apple salad
💬 Frequently Asked Questions
Yes! As you will see in this recipe, using Impossible Burger meat makes incredibly juicy and tender meatballs.
According to Harvard Medical School, plant-based meat provides similar amounts of protein, vitamins, and minerals as red meat. While it still contains similar levels of fat as red meat, plant-based meat is much better for the environment and a more sustainable way to eat.
The short answer is: they can be, but it depends on what you add to your meatballs. This meatballs recipe is very versatile, so you can make them vegan or not - it's totally up to you!
🍝 Related Recipes
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Impossible Burger Meatballs Recipe
Ingredients
- ¼ cup Panko breadcrumbs
- 1 Tablespoon plant-based milk (or whole milk)
- 1 (12 ounce) package Impossible Burger meat
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fennel seeds
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons grated Parmesan cheese or nutritional yeast
- ¼ cup fresh parsley, chopped (garnish)
- 1 (25 ounce jar) marinara sauce (optional)
Instructions
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- Combine breadcrumbs and milk in a small bowl. Set aside to moisten breadcrumbs.
- In a medium bowl, mix together the remaining ingredients (leaving aside the fresh parsley for garnishing). Add breadcrumb mixture and mix well.
- Roll mixture into balls about 1 tablespoon in size (you should get around 12 meatballs with this size). Transfer to lined baking sheet.
- Bake for 10 minutes. Serve immediately. Meatballs are delicious on their own or served with marinara sauce and pasta!
Notes
- I provide both vegan (plant-based) and non-vegan options in this recipe. You can decide how you would like to make it. Either way, it will be delicious!
- Make ahead and freeze: Simply thaw overnight in the refrigerator and reheat on your stovetop in a pot of marinara sauce.
- Heat up marinara sauce while meatballs are in the oven, and then add them to your sauce and simmer for 1-2 minutes.
- Store meatballs in the refrigerator for up to 4 days.
- To reheat: There are a couple of ways to reheat your meatballs - in a covered skillet for 5-7 minutes, or in a 400 degree F. oven for 10 minutes (on a baking sheet).
- How to freeze: Place (baked and cooled) meatballs on a baking sheet and transfer them to the freezer for 10 minutes. Move meatballs to a large freezer bag and store in the freezer for up to 2 months.
Barbara J Haner says
I am going to try this recipe and see if Darryl can tell it is not meat. And I absolutely love the pictures for this recipe!!!!
Gastronotherapy says
Oooohh, I'll be curious to hear what he thinks! And thanks for the compliment! 🙂
Brooke says
Super tasty! I made them for my husband and he said the meal was a home run. We ate them over zucchini noodles 🍜
Gastronotherapy says
So happy to hear that, Brooke! Served over zucchini noodles sounds fantastic! 😀
Albert says
Looks real good can't wait to try
MaryAnne says
Thanks, Albert! Let me know how it turns out!
veenaazmanov says
Something Vegan and looks so yummy, moist and juicy. Definitely need to check this out.
Gastronotherapy says
Yes - they are super moist and juicy! Thanks for stopping by!
Teodora Grujic says
Love it! And can't wait to try it! Thank you!
Sara Welch says
Enjoyed these with a spaghetti dinner last night and they did not disappoint! So hearty and robust; easily, a new family favorite recipe!
Gastronotherapy says
So glad they hit the spot, Sara! Thanks for leaving a comment!
Jessica Formicola says
Burger meatballs? That is so genius! I can't wait to try these- I know my family will love them
Gastronotherapy says
Thanks, Jessica! I hope your family loves them as much as I do!
Beth says
Oh wow! My son absolutely loved this recipe and is begging to have this again. So delicious and very tasty. Can't wait to make this lovely dish for dinner again!
Gastronotherapy says
So glad your son loved it, Beth! It's on rotation around here these days! 🙂