Impossible Meatballs (veg)

My friend Jessica and I were discussing plant-based meat substitutes and she had suggested I try the Impossible Burger “meat.”  I thought I’d give it a whirl and try my hand at making meatballs with it.  What a great recommendation!  If I had to choose between Beyond Meat, which I normally use for my burgers, and Impossible Meat, Impossible wins!  First of all, it’s not as smelly as the Beyond brand.  Second, its texture is more “meat” like.  Third, it’s super versatile, so making meatballs, burgers, etc. is easy.  I’m going to be trying my hand at turning it into gyros next week, in fact!  I haven’t tried any of the other products from Impossible yet, and I do LOVE Beyond Sausage, but this Impossible stuff is legit.

Impossible Meatballs.JPG

INGREDIENTS

1 - 12oz Impossible Burger plant meat 
2 eggs
1 large onion, diced
2 garlic cloves, minced
1 cup Italian bread crumbs or Panko
1/2 cup parmesan cheese
2 Tbsp fresh parsley, finely chopped
Salt & pepper, to taste

DIRECTIONS

  • Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

  • In a large mixing bowl, mix all ingredients and mix thoroughly until combined.

  • Using a Tablespoon, scoop and mold into balls (approx. 36 balls) and place on parchment paper, at least an inch apart.

  • Bake for 15-20 minutes, flipping over halfway through, carefully, to keep their round shape.

Dinner, VegetarianMarie KellyMilforrd KitchenImpossible, meatballs, vegetarian, onion, plant basedComment