Making meatballs with my favourite meat alternative did not disappoint! Not only was it delicious, but they formed perfect meatballs, didn’t fall apart, and got nice and crispy on the outside while being juicy on the inside! You could fool any meat eater with these Impossible vegan meatballs.
Now this recipe has some fresh herbs and panko, but of course, there is always the option to use GF breadcrumbs (see notes, make your own!), dried herbs, and tomato paste instead of ketchup to fit all sorts of dietary differences. I’ve made meatballs many times with dried herbs, and the difference isn’t that noticeable! Fresh herbs definitely elevates this dish to something special, but don’t feel like you have to run to the store to buy fresh herbs every time you want to make these. Use what you have on hand.
You can likely make this recipe with any ground “raw” meat alternative, but I prefer Impossible because they don’t use pea protein, which does not work with my stomach. If you’re avoiding soy, you may prefer a different alternative.
I am in no way affiliated with Impossible Meat. I just really enjoy their products!
This recipe was adapted from Anna Boiardi’s book Delicious Memories, “Jack’s Turkey Meatballs.”
To Make Vegan Meatballs:
If you are using the oven, preheat now to 400°F.
In a medium bowl, add the impossible meat, panko, onion, parsley, basil, ketchup, nutritional yeast, garlic, and salt. Using your hands, massage the ingredients together until everything is fully combined.
Preheat a frying pan or skillet over medium-high heat with the olive oil. Do not allow it to smoke.
Meanwhile, form the mixture into evenly sized balls – about the size of golf balls. Roll them between the palms of your hands in a circular motion to form an even ball. As you roll them, add them one by one to the pan. Work quickly to ensure they cook somewhat evenly.
Once you add the last ball to the pan, it’s likely time to turn over the first meatballs.
Cook them until they’re browned on 3-4 sides before removing them to an air fryer or preheated oven.
Cook in the air fryer at 350°F for 8-10 minutes or the oven at 400°F for 15-20 minutes. Serve once they have sufficiently browned all over and are cooked through.
Although since they are not real meat, you are more than welcome to undercook them. Even when cooked through, they are very moist (sorry). Enjoy your impossible vegan meatballs!
Impossibly Delicious Vegan Meatballs
Ingredients
- 340 g impossible meat, or other ground “meat”
- ½ cup panko*
- 1 small onion, minced or grated
- 2 tbsp fresh parsley**, chopped
- 2 tbsp fresh basil**, chopped
- 2 tbsp ketchup
- 1 tbsp nutritional yeast
- 2 garlic cloves, minced
- ¾ tsp fine sea salt
- 2 tbsp extra-virgin olive oil, for frying
Directions
- If you are using the oven, preheat now to 400°F.
- In a medium bowl, add the impossible meat, panko, onion, parsley, basil, ketchup, nutritional yeast, garlic, and salt. Using your hands, massage the ingredients together until everything is fully combined.
- Preheat an oven-safe skillet over medium-high heat with the olive oil. Do not allow it to smoke.
- Meanwhile, form the mixture into evenly sized balls – about the size of golf balls. Roll them between the palms of your hands in a circular motion to form an even ball. As you roll them, add them one by one to the pan. Work quickly to ensure they cook somewhat evenly.
- Once you add the last ball to the pan, it’s likely time to turn over the first meatballs. Cook them until they’re browned on 3-4 sides before removing them to an air fryer or preheated oven.
- Cook in the air fryer at 350°F for 8-10 minutes or the oven at 400°F for 15-20 minutes. Serve once they have sufficiently browned all over and are cooked through.
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