Impossible® Meatballs

A meatless meatball recipe that you will love! Perfect for meatless Mondays, plant-based diets, and vegetarians. Enjoy with a dipping sauce or have meatless meatballs in marinara with spaghetti.

Makes about 15 Impossible meatballs

INGREDIENTS

1 pack (12 ounces) Impossible® burger made from plants

6 tablespoons grapeseed oil, divided

1 medium onion

1 stalk celery

1 carrot

4 large garlic cloves

5 mushrooms, stems removed

1 teaspoon fresh thyme leaves

1 teaspoon dried oregano leaves

1 slice day old white bread

2 tablespoons milk

1 egg, lightly stirred

2 tablespoons finely chopped parsley leaves

2 teaspoons Worcestershire sauce

2 tablespoons ketchup

1 - 2 teaspoon onion powder (optional)

1 - 2 teaspoon garlic powder (optional)

1/2 cup grated Parmesan-Reggiano or Pecorino Calabrese cheese

4 tablespoons flour

Salt

Freshly ground pepper

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DIRECTIONS

1. Preheat the oven to 375ºF (190ºC).

2. Tear the bread into pieces. Place in a bowl and pour over the milk. Set aside.

3. By hand or using a food processor, finely chop the onions, celery, carrot, and garlic cloves. Chop the mushrooms to a medium dice.

4. Heat 2 tablespoons oil in a large skillet over medium heat. Saute the onions, celery, carrot, and garlic until softened, 2 to 3 minutes. Add the mushrooms, thyme, oregano leaves, and a pinch of salt. Continue to cook for 5 minutes until the mushrooms have released their liquid and all the vegetables and soft. Remove from the heat and cool.

5. In a large bowl, add the Impossible® meat, sauteed seasonings, milk-soaked bread, egg, parsley, Worcestershire, ketchup, onion powder and garlic powder. Mix gently but well. Stir in the grated cheese, flour, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Shape into balls using 2 tablespoon of mixture.

6. In a clean skillet, heat the remaining oil over medium-high heat. Brown the Impossible meatballs on each side until golden brown. Transfer to a baking sheet. Bake in the over for 5 to 7 minutes until cooked through.