Impossible Italian Meatballs
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.
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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.
Nutrition
Serving: 2meatballsCalories: 167kcalCarbohydrates: 3gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 68mgSodium: 399mgPotassium: 131mgFiber: 0.4gSugar: 1gVitamin A: 1085IUVitamin C: 14mgCalcium: 248mgIron: 1mg
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