Print

Best Vegan Meatballs Recipe

Print Recipe

★★★★★

5 from 264 reviews

These Best Vegan Meatballs are a delicious and savory plant-based alternative made with Impossible burger or Beyond Meat Italian sausage, combined with flavorful seasonings, breadcrumbs, and fresh herbs. Baked to perfection, these meatballs are perfect served with marinara sauce, pasta, or as appetizers with your favorite dipping sauce.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Main Ingredients

  • 2 packages Impossible burger (340g/12 oz each) or substitute 1 package with Beyond Meat Italian sausage (casings removed)
  • 2 tablespoons fresh chopped parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
  2. Prepare Breadcrumb Mixture: In a small bowl, combine the panko breadcrumbs and unsweetened plant milk. Stir well to let the breadcrumbs absorb the milk. Set this mixture aside.
  3. Mix Ingredients: In a large mixing bowl, add the Impossible burger or meat substitute along with vegan Worcestershire sauce, nutritional yeast, fresh chopped parsley, finely chopped garlic, Italian seasoning, ground fennel, granulated onion, granulated garlic, salt, and black pepper. Add the breadcrumb and plant milk mixture. Mix everything thoroughly until well combined.
  4. Form Meatballs: Using approximately 1 and 1/2 tablespoons of the mixture per meatball, roll into balls. A small cookie scoop is helpful to keep the size consistent. Place each meatball evenly spaced on the prepared baking sheet. This recipe yields about 40 meatballs.
  5. Bake: Bake the meatballs in the preheated oven for 11 minutes, until cooked through and slightly browned on the edges.
  6. Serve: Enjoy immediately with your favorite sauce such as marinara or mushroom gravy, alongside pasta and dairy-free parmesan, or serve as appetizers with a dipping sauce of choice.

Notes

  • For best texture, do not skip soaking the breadcrumbs in the plant milk.
  • Feel free to substitute the Impossible burger with Beyond Meat Italian sausage but remove the casings first.
  • These meatballs freeze well — place on a baking sheet to freeze individually, then transfer to a freezer bag.
  • Adjust seasoning to taste, adding more salt or herbs if desired.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.

Keywords: vegan meatballs, plant-based meatballs, Impossible burger recipe, Beyond Meat meatballs, vegan appetizers, baked vegan meatballs

Find it online: https://recipeswithmia.com/best-vegan-meatballs-recipe/