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Vegan Meatballs
Vegan Meatballs
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Prep Time:
20 minutes
Cook Time:
11 minutes
Total Time:
31 minutes
Crispy, tender vegan meatballs bursting with classic Italian flavors. Ready in just 10 minutes. Perfect for appetizers, pasta, and beyond.
Ingredients:
  • 1 tablespoon ground flax meal
  • 2 tablespoons water
  • 2 cloves garlic, finely minced or grated
  • 1/4 cup finely diced white onion
  • 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
  • 2 tablespoons breadcrumbs, plain or Italian
  • 2 tablespoons nutritional yeast
  • 1 tablespoon freshly grated vegan Parmesan
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds, optional
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili flakes
  • 1 (12-ounce) package Impossible Foods ground beef
Instructions:
  • Prepare the flax egg by gently mixing the ground flax meal with water in a small bowl. Let it rest for 10 minutes.
  • Prepare the meatball mixture by combining garlic, onion, parsley, breadcrumbs, nutritional yeast, vegan Parmesan, oregano, fennel seeds (if using), onion powder, black pepper, salt, and chili flakes in a medium-sized mixing bowl. Add the flax egg and Impossible meat, then mix gently with clean hands until combined.
  • Prepare the meatballs: Start by lining a baking sheet with parchment paper. Next, fill a small bowl or glass with water. Use a cookie scoop or rounded tablespoon to shape the mixture into 1-inch balls and place them on the prepared baking sheet. Wet your fingers in the water as needed to help mold the meatballs. Aim to make a total of 12 to 16 meatballs.
  • Chill meatballs for 30 minutes, then preheat oven to 425°F for perfect texture and flavor.
  • Cook: Bake the meatballs until golden brown, for 10 to 14 minutes. Check for doneness by cutting one in half; it should be mostly cooked through, with a slight pinkness at the center being acceptable. Serve immediately. Store any leftovers in the fridge for up to 4 days or in the freezer for 2 months. Reheat by simmering in sauce or broth until warmed. If you enjoyed this dish, please leave a rating!

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