These are not your average vegan meatballs! While I love my Italian-style chickpea meatballs, these Impossible Meatballs are extra meaty and savory thanks to a mixture of Impossible ground beef, JUST Egg (or flaxseeds and water), breadcrumbs, and fresh parsley. They’re the best way to take spaghetti nights and crowd-pleasing appetizers over the top!
3 reasons why these are the best vegan meatballs
Ultra meaty, just like real meatballs: The best part about making vegan meatballs with Impossible beef is that they end up feeling, looking, and tasting just like the real thing. The flavor is juicy and savory while the texture is deliciously tender. They never fall apart: Thanks to moistened breadcrumbs and egg substitute in the meat mixture, the meatballs hold together well as they’re rolled and baked. Easy to make ahead of time: Go ahead and make a fresh batch of meatballs (all it takes is 20 minutes in the oven) or freeze them for later! It’s always a good idea to have a batch of frozen vegan meatballs on hand at all times. Reheat them in a pinch and serve them for dinners or at the party!
Ingredients needed (with substitutions)
Breadcrumbs – I used panko breadcrumbs because they’re light and crisp. Regular breadcrumbs will work, too. Use gluten free breadcrumbs or possibly ground up oats instead for gluten free meatballs. Soy milk – Or another unsweetened dairy free milk. JUST Egg – This egg replacer is one of the secrets to keeping the meatballs together. If you don’t have JUST Egg, use 2 flax eggs instead (2 tablespoons of ground flax stirred together with 5 tablespoons of water). Garlic – Fresh garlic cloves give the meatballs a stronger, more savory flavor. If all you have is garlic powder at home, use ½ teaspoon instead. Salt and pepper Impossible ground beef – Making vegan meatballs with Impossible beef is the best way to help them taste as close to real meatballs as possible. Impossible Foods products are available in many well-stocked major grocery stores and, if it’s available to you, use packs of Impossible ground beef rather than burger patties. You can make the meatballs with Beyond Meat instead, but I found they came out greasier and less tender. Yellow onion Parsley – Fresh Italian flat leaf parsley is best!
How to make Impossible meatballs
Find the complete recipe with measurements below in the recipe card. To start, add the breadcrumbs to a bowl and pour the milk over top. Leave them to soak for a few minutes before stirring in the JUST egg, garlic, salt, and pepper. Add the Impossible beef and onion to a large bowl. Mix them with a wooden spoon or electric mixer. After the two have come together, add the breadcrumb/milk mixture and fresh parsley. Mix again until combined. Roll small scoops of the meatball mixture into balls. The meatballs don’t need to be perfectly round and can be either large or small (larger meatballs may need to be baked for 1 to 3 minutes longer). Place them on a prepared baking sheet. Bake the vegan meatballs until they’re browned all over and cooked through. Serve warm with the sauce of your choice, over a bowl of spaghetti, or anywhere else you like!
Serving suggestions
You can serve these meatballs in endlessly creative ways, from sauce-covered party appetizers to meaty sandwiches on game day. These are some of my favorite ways to enjoy them:
Make vegan grape jelly meatballs by covering the baked meatballs in a grape jelly and barbecue sauce mix. Cover them in teriyaki sauce for a sweet and sour appetizer. Toss them in a skillet with warm marinara sauce, then scoop over bowls of spaghetti. Place a few meatballs over a bed of mashed potatoes and cover them in vegan gravy enriched with coconut milk to make vegan Swedish meatballs. Swap the vegan ground beef in my Vegan Baked Ziti for these baked Impossible meatballs. Toss them in buffalo sauce and stuff them into slider buns to make vegan meatball sliders. They’d be perfect in these Vegan Meatballs Subs!
Frequently asked questions
Want more meaty vegan recipes?
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