Ahhh… the delicate aromas of parmesan… the savory bouquet of fresh herbs… the zesty tang of garlic and tomatoes! Did anyone say Impossible Italian Meatballs? Nobody ever quite matches Italian food to touch us down where we’re all warm and comfy and ready to dig into something yummo.
Just as the homemade sauce lies at the core, so too do proper Italian meatballs and the ingredients that come together to make your taste buds do a happy dance. Of course, if you’re a vegetarian, you run smack-dab into a real problem… but this recipe is here to give you a roadmap around the meat issue and take you right to your Nona’s house for a real, authentic Italian Sunday feast!
And we gotta begin at the beginning… with homemade Italian impossible meatballs!
Now, as with traditional meatballs, this recipe calls for a combination of bases, fresh ingredients like parsley, oregano, garlic, and necessary binders like eggs, milk, and bread… and let’s not forget loads of freshly grated parmesan! This recipe has gluten-free bread and breadcrumbs. Now, those of you who are vegan, don’t worry – we’ll go over some alternatives for you too!
Ready to wow the family and earn the culinary kudos you so richly deserve? Then here we go…
Quick Answer:
Why You’ll Love These Impossible Italian Meatballs
These vegetarian Italian meatballs are packed with classic flavor. The combination of Impossible ground beef and Impossible Italian sausage gives the meatballs a hearty base, while fresh herbs, garlic, parmesan, bread, milk, and eggs help create a tender, homemade texture.
They are also easy to customize. You can serve them with marinara sauce, homemade spaghetti sauce, vegetarian gravy, gluten-free pasta, roasted vegetables, or even tucked into a gluten-free roll for a meatball sandwich.
Best of all, these Impossible meatballs can be made ahead, frozen, and used in several different meals throughout the week.
Ingredients
- 12 ounces Impossible ground beef (one package)
- 13.5 ounces Impossible Italian sausage (one package)
- 4 large cloves of garlic
- 2 eggs
- 4 to 5 slices gluten-free Italian-style bread, crusts removed
- 1 cup finely chopped fresh parsley
- ½ cup finely chopped fresh oregano
- 1 cup freshly grated Parmesan cheese, about 3 to 4 ounces
- ½ cup milk
- ⅓ cup gluten-free Italian breadcrumbs
- Salt and pepper, to taste
- Olive oil spray or 3 tablespoons olive oil, for the baking sheet
How to Make Impossible Italian Meatballs
Preheat the oven to 350°F. Lightly coat a baking sheet with olive oil spray or spread 3 tablespoons of olive oil over the pan.
In a large mixing bowl, combine the Impossible ground beef and Impossible Italian sausage. Remove the casing from the Impossible sausage. Mix the Impossible ground beef and sausage.
In a separate bowl, tear the gluten-free bread into small pieces. Pour the milk over the bread and let it soak until the bread is soft and fully moistened. Stir it a few times so every piece absorbs the milk.
Add the chopped parsley, chopped oregano, pressed garlic, eggs, parmesan cheese, soaked bread, gluten-free breadcrumbs, salt, and pepper to the Impossible mixture.
Using clean hands, gently mix everything together until fully combined. Try not to overwork the mixture. You want the herbs, garlic, bread, cheese, and Impossible meat to be evenly incorporated, but the meatballs should still stay tender.
Form the mixture into meatballs about 2 to 3 inches wide. They will feel softer than traditional meatballs, and that is normal. Place them on the prepared baking sheet, leaving a little space between each one.
Bake for 25 to 30 minutes, or until the meatballs are browned on the outside and set in the center. Let them rest for a few minutes before serving.
Serve the meatballs with warm marinara sauce, homemade spaghetti sauce, vegetarian gravy, gluten-free pasta, or your favorite Italian-inspired side dish.
I would love to hear your experience with this recipe. Please drop me a line in the comments to share your thoughts.
Recipe Tips
Impossible meatballs are naturally softer before baking than traditional meatballs. Avoid adding too many extra breadcrumbs, or the finished meatballs may become dry.
Fresh herbs give these meatballs the best old-country flavor. Parsley and oregano work beautifully here, but you can also add a little fresh basil if you enjoy a sweeter, more fragrant Italian flavor.
Freshly grated Parmesan melts into the meatball mixture better than pre-shredded cheese. It also adds a deeper, saltier flavor.
Let the meatballs rest for a few minutes after baking. This helps them firm up slightly before they are added to the sauce or served.
Gluten-Free Option
To keep these Impossible Italian meatballs gluten-free, use gluten-free Italian-style bread and gluten-free Italian breadcrumbs. Always check the labels on your Impossible products, breadcrumbs, bread, parmesan, and sauce to make sure every ingredient fits your needs.
If you do not have gluten-free Italian bread, use your favorite gluten-free white bread or sandwich bread.
Vegan Option
To make vegan Impossible meatballs, replace the eggs with flax eggs, use dairy-free milk, and swap the parmesan for your favorite vegan parmesan-style cheese.
The texture may be slightly softer with flax eggs, so let the mixture rest for 5 to 10 minutes before forming the meatballs. This gives the breadcrumbs and bread time to absorb moisture and helps the meatballs hold together.
What to Serve with Impossible Meatballs
These vegetarian Italian meatballs are perfect with gluten-free spaghetti and marinara sauce. They also work well with roasted vegetables, mashed potatoes, rice, zucchini noodles, or a simple green salad.
You can also use them for vegetarian meatball subs, baked pasta, meatball bowls, or appetizer-style meatballs served with warm sauce on the side.
How to Store Impossible Meatballs
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
To freeze, let the baked meatballs cool completely. Place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.
Reheat in a skillet with sauce, in the oven, or in the microwave until warmed through.
Can I Make These Ahead of Time?
Yes. You can mix and shape the Impossible meatballs up to 24 hours in advance. Store them covered in the refrigerator, then bake when ready. You can also bake them fully, let them cool, and freeze them for easy dinners later, such as spaghetti and meatballs using the marinara sauce.
FAQs
Are Impossible meatballs vegetarian?
Yes, these homemade Impossible meatballs are vegetarian when made with Impossible ground beef, Impossible Italian sausage, eggs, milk, parmesan, herbs, bread, and breadcrumbs. For a vegan version, use flax eggs, dairy-free milk, and vegan parmesan.
Are Impossible Italian meatballs gluten-free?
They can be gluten-free when made with gluten-free bread and gluten-free breadcrumbs. Always check product labels to make sure each ingredient works for your dietary needs.
Why are my Impossible meatballs soft?
Impossible meatballs are softer before baking than traditional meatballs. This is normal. The bread, breadcrumbs, eggs, and parmesan help them firm up as they bake.
Can I freeze Impossible meatballs?
Yes. Bake the meatballs first, let them cool completely, and then freeze them in a freezer-safe container. They are great for quick pasta dinners, meatball subs, or easy weeknight meals.
Can I cook Impossible meatballs in sauce?
For the best texture, bake the meatballs first and then add them to the sauce. This helps the outside firm up so the meatballs do not fall apart in the sauce.
Can I use dried herbs instead of fresh?
Yes, you absolutely can. It would be best to use Italian Seasoning instead of parsley and oregano separately. Only use ¼ cup of dried seasoning.
Impossible Italian Meatballs Recipe
These Impossible Italian Meatballs are tender, savory, and full of classic Italian flavor. Made with Impossible ground beef, Impossible Italian sausage, fresh herbs, garlic, parmesan, gluten-free bread, and Italian breadcrumbs, they are a hearty vegetarian meatball recipe perfect for pasta, sauce, subs, and family dinners.
Mangia!
Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!
Don't forget to subscribe to our EMAIL newsletter.
Impossible Italian Meatballs
Equipment
Ingredients
- 12 oz Impossible ground beef
- 13.5 oz Impossible Italian Sausage
- 4 cloves garlic
- 2 eggs
- 4 slices gluten-free Italian-style bread crusts removed
- 1 cup fresh parsley chopped
- ½ cup fresh oregano chopped
- 1 cup Parmesan cheese grated
- ½ cup milk
- ⅓ cup gluten-free Italian breadcrumbs
- ¼ teaspoon salt add to taste
- ¼ teaspoon pepper add to taste
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 350°F. Lightly coat a baking sheet with olive oil spray or spread 3 tablespoons of olive oil over the pan.
- In a large bowl, remove the casing from each sausage link.
- Combine the Impossible ground beef and Impossible Italian sausage.
- In a separate bowl, tear the gluten-free bread into small pieces. Pour the milk over the bread and let it soak until the bread is soft and fully moistened. Stir it a few times so every piece absorbs the milk.
- Add the chopped parsley, chopped oregano, pressed garlic, eggs, parmesan cheese, soaked bread, gluten-free breadcrumbs, salt, and pepper to the Impossible mixture.
- Using clean hands, gently mix everything together until fully combined. Try not to overwork the mixture. You want the herbs, garlic, bread, cheese, and Impossible meat to be evenly incorporated, but the meatballs should still stay tender.
- Form the mixture into meatballs about 2 to 3 inches wide. They will feel softer than traditional meatballs, and that is normal. Place them on the prepared baking sheet, leaving a little space between each one.
- Bake for 25 to 30 minutes, or until the meatballs are browned on the outside and set in the center. Let them rest for a few minutes before serving.
- Serve the meatballs with warm marinara sauce, homemade spaghetti sauce, vegetarian gravy, gluten-free pasta, or your favorite Italian-inspired side dish.
Notes
- If you are using dried herbs instead of fresh, use ¼ cup of Italian seasoning.
- Do not overmix the meatball mixture, or the meatballs may become too dense.
- It is normal for the meatballs to feel softer than traditional meatballs before baking.
- With Impossible sausage links, remove the casing before mixing. The sausage filling adds flavor and texture to the meatballs, but the casing should not be included in the mixture.
- Baking time can vary slightly depending on the oven. The meatballs should be lightly browned on the outside and set in the center after 25 to 30 minutes.
- Let the meatballs rest for about 5 minutes before serving.
- If freezing leftovers, let the meatballs cool completely before placing them in a freezer-safe container.
