Name: Best Vegan Meatballs Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: Vegan
Ingredients: 1/2 cup Panko breadcrumbs*; 2 tablespoons nutritional yeast (optional but tasty); 1 teaspoon Italian seasoning, or use a mix of dried oregano and basil; 1/2 teaspoon ground fennel; 1 and 1/2 teaspoons granulated onion (powder); 1/2 teaspoon granulated garlic; 3/4 teaspoon salt; Pinch of black pepper; 1/4 cup unsweetened plant milk; 2 and 1/2 tablespoons vegan Worcestershire sauce (such as Wizard’s or Annie’s); 1 small clove garlic, finely chopped; 2 packages Impossible burger (340g/12 oz each) or substitute 1 package with Beyond Meat Italian sausage (casings removed); 2 tablespoons fresh chopped parsley

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Introduction

These best vegan meatballs are packed with flavor and perfect for a hearty plant-based meal. Made with Impossible burger and a blend of seasonings, they bake up tender and delicious. Serve them with your favorite sauce for a satisfying dinner or appetizer.

The image shows four stages of making meatballs, all set on a white marbled surface. The top left part has a clear glass bowl with raw ground meat in dark pink color, topped with different dry ingredients like light yellow powder, off-white crumbs, chopped green herbs, and some black pepper and salt, all resting separately on meat. The top right part shows the same bowl after mixing, with a smooth, uniform pinkish meat mix that has some green herb bits spread evenly inside. The bottom left part shows 18 raw round meatball balls, much darker pink with small white bits, placed neatly in rows on white parchment paper on a metal tray. The bottom right part shows the same round meatballs after cooking, now dark brown and shiny, with a few fresh green herbs sprinkled on top, sitting on the same white parchment paper on a metal tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Panko breadcrumbs*
1/4 cup unsweetened plant milk
2 packages Impossible burger (340g/12 oz each), or substitute 1 package with Beyond Meat Italian sausage (mild or hot, casings removed)
2 and 1/2 tablespoons vegan Worcestershire sauce (such as Wizard’s or Annie’s)
2 tablespoons nutritional yeast (optional but tasty)
2 tablespoons fresh chopped parsley
1 small clove garlic, finely chopped
1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon ground fennel
1 and 1/2 teaspoons granulated onion powder
1/2 teaspoon granulated garlic
3/4 teaspoon salt
Pinch of black pepper

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
Step 2: In a small bowl, combine the panko breadcrumbs and unsweetened plant milk. Stir and set aside to soak.
Step 3: In a large mixing bowl, add the Impossible burger, vegan Worcestershire sauce, nutritional yeast, chopped parsley, garlic, Italian seasoning, ground fennel, granulated onion powder, granulated garlic, salt, and black pepper. Then add the breadcrumb and plant milk mixture.
Step 4: Mix all ingredients thoroughly until well combined.
Step 5: Using about 1 and 1/2 tablespoons of mixture for each, roll the mixture into balls. A small cookie scoop helps with consistent sizing. Place meatballs evenly spaced on the prepared baking sheet. This recipe makes about 40 meatballs.
Step 6: Bake in the preheated oven for 11 minutes or until cooked through and slightly browned on the outside.
Step 7: Serve warm with your favorite marinara sauce, mushroom gravy, pasta, or as appetizers with a dipping sauce. Sprinkle with dairy-free parmesan if desired.

Tips & Variations

For a spicier option, substitute one package of Impossible burger with Beyond Meat Italian sausage hot version (remove casings).
Adding nutritional yeast enhances the umami flavor but can be skipped if unavailable.
Use fresh herbs like basil or cilantro for a different flavor profile.
Freeze unbaked meatballs on a tray, then transfer to a freezer bag for easy baking later.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm in an oven at 350°F for 8–10 minutes or microwave until heated through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A metal baking tray holds three neat rows of raw meatballs, each pink with flecks of green herbs mixed in, arranged evenly spaced across the tray. Behind the tray, a large white bowl sits on a white marbled surface, partially filled with the same meat mixture. A woman’s hands are seen above the bowl, shaping more meatballs. The background is softly blurred, focusing on the meatballs and the hands working. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based meats instead of Impossible burger?

Yes, you can substitute with Beyond Meat Italian sausage (remove casings) or other plant-based ground meat alternatives. Adjust seasonings if needed to complement the flavors.

Do I need to soak the breadcrumbs in plant milk?

Soaking the breadcrumbs in plant milk helps moisten the mixture, improving texture and binding the meatballs together better. It’s an important step for tender results.