How to Make Juicy Impossible Meatballs

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!

– Panko breadcrumbs – Plant-based milk – Impossible Burger meat – Spice blend of garlic powder, onion powder,  fennel seeds, dried parsley,  dried oregano, and salt – Grated parmesan or nutritional yeast – Fresh parsley  – Marinara sauce

Ingredients Needed

Step 1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.

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Step 2. Combine breadcrumbs and milk in a small bowl. Set aside to moisten breadcrumbs.

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Step 3. In a medium bowl, mix together the remaining ingredients (leaving aside the fresh parsley for garnishing). Add breadcrumb mixture and mix well.

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Step 4. Roll mixture into balls about 1 tablespoon in size (you should get around 12 meatballs with this size). Transfer to lined baking sheet.

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Step 5. Bake for 10 minutes. Serve immediately. Meatballs are delicious on their own or served with marinara sauce and pasta!

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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.

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