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Italian Impossible Meatballs (Vegan) Recipe

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4.1 from 5 reviews

This recipe features Italian Impossible Meatballs made entirely plant-based using Impossible ground beef and a mix of flavorful seasonings, herbs, and vegan substitutes. Perfectly seasoned and versatile, these vegan meatballs can be baked, pan-fried, or air-fried and optionally simmered in marinara sauce for a classic Italian experience without any animal products. They’re easy to prepare within 30 minutes and yield 24 hearty servings ideal for family dinners or meal prepping.

Ingredients

Meatball Mixture

  • 1/3 cup breadcrumbs (or panko, adjust milk accordingly)
  • 1/2 cup soy milk (or dairy-free milk of your choice)
  • 1/2 cup onions, finely minced
  • 3 cloves garlic, minced
  • 1 tablespoon white wine or vegetable broth (optional)
  • 2 (12-ounce) packages Impossible ground beef
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed)
  • 2 tablespoons vegan parmesan substitute or nutritional yeast
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (divided, half reserved for garnish)
  • 1 tablespoon olive oil (or water for sautéing, plus more as needed)
  • 1 teaspoon crushed red pepper flakes (optional)
  • Pinch of nutmeg (optional)
  • 1/2 teaspoon fennel seeds, slightly crushed (optional)

Instructions

  1. Make the panade: In a small bowl, combine the breadcrumbs and soy milk. Let this mixture soak for 10 minutes to soften and integrate, which helps bind the meatballs and adds moisture.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add finely minced onions and sauté for 2–3 minutes until softened. Stir in minced garlic along with white wine or vegetable broth if using, cooking for another 30 seconds. Allow the liquid to cook off for about one minute while scraping the pan to incorporate any browned bits, then remove from heat.
  3. Mix meatball ingredients: In a large bowl, combine the two packages of Impossible ground beef, the soaked panade, sautéed onions and garlic, the flax egg, vegan parmesan substitute or nutritional yeast, dried oregano, basil, garlic powder, sea salt, black pepper, half the chopped parsley, crushed red pepper flakes, nutmeg, and fennel seeds if using. Gently mix until just combined, avoiding overmixing to maintain texture.
  4. Form meatballs: Using a cookie scoop or your hands, shape the mixture into 24 meatballs, approximately 2 tablespoons each. Ensure they are compact but not too dense.
  5. Cook meatballs: Choose your preferred cooking method:
    1. Baking: Preheat oven to 400°F (204°C). Place meatballs on a parchment-lined baking sheet and bake for 15-18 minutes, flipping halfway through to brown evenly.
    2. Pan-frying: Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the meatballs for 3-4 minutes on each side until golden brown and cooked through.
    3. Air frying: Preheat air fryer to 400°F (204°C). Arrange meatballs in a single layer and cook for 8-10 minutes, shaking the basket halfway through for even cooking.
  6. Optional simmer: For added flavor and moisture, you may simmer the cooked meatballs in warm marinara sauce for 10 minutes over low heat. Garnish the meatballs with the reserved fresh parsley before serving for a bright, fresh finish.

Notes

  • If using panko breadcrumbs, add an additional 1-2 tablespoons of soy milk as panko absorbs more liquid than regular breadcrumbs.
  • Olive oil can be substituted with water for sautéing to reduce fat, but olive oil adds flavor and helps develop a nice caramelization.
  • Adjust seasoning like crushed red pepper or nutmeg according to your personal taste preferences for extra spice or warmth.
  • These meatballs freeze well after cooking—cool completely, then freeze in airtight containers for up to 3 months.
  • For a gluten-free version, use gluten-free breadcrumbs or ground oats.
  • Simmering in marinara sauce after cooking enhances moisture and flavor, perfect for serving over pasta or in sub sandwiches.

Find it online: https://bitezly.com/italian-impossible-meatballs-vegan-recipe/