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
1 pack (12 ounces) Impossible® burger made from plants
6 tablespoons grapeseed oil, divided
1 medium onion
1 stalk celery
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
Freshly ground pepper
Preheat the oven to 375ºF (190ºC).
Tear the bread into pieces. Place in a bowl and pour over the milk. Set aside.
By hand or using a food processor, finely chop the onions, celery, carrot, and garlic cloves. Chop the mushrooms to a medium dice.
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.
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.
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.