Name: Vegan Meatballs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tablespoon ground flax meal -; 2 tablespoons water -; 2 cloves garlic, finely minced or grated -; 1/4 cup finely diced white onion -; 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley -; 2 tablespoons breadcrumbs, plain or Italian -; 2 tablespoons nutritional yeast -; 1 tablespoon freshly grated vegan Parmesan -; 1 teaspoon dried oregano -; 1/2 teaspoon fennel seeds, optional -; 1/2 teaspoon onion powder -; 1/2 teaspoon freshly ground black pepper -; 1/4 teaspoon salt -; 1/4 teaspoon chili flakes -; 1 (12-ounce) package Impossible Foods ground beef -

Ingredients for - Vegan Meatballs

1. 1 tablespoon ground flax meal

2. 2 tablespoons water

3. 2 cloves garlic, finely minced or grated

4. 1/4 cup finely diced white onion

5. 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley

6. 2 tablespoons breadcrumbs, plain or Italian

7. 2 tablespoons nutritional yeast

8. 1 tablespoon freshly grated vegan Parmesan

9. 1 teaspoon dried oregano

10. 1/2 teaspoon fennel seeds, optional

11. 1/2 teaspoon onion powder

12. 1/2 teaspoon freshly ground black pepper

13. 1/4 teaspoon salt

14. 1/4 teaspoon chili flakes

15. 1 (12-ounce) package Impossible Foods ground beef

How to cook deliciously - Vegan Meatballs

1 . Stage

Make the flax egg: Whisk together the ground flax meal and water in a small bowl. Set aside for 10 minutes.

2 . Stage

Make the meatball mixture: Meanwhile, add the garlic, onion, parsley, breadcrumbs, nutritional yeast, vegan Parmesan, oregano, fennel seeds (if using), onion powder, black pepper, salt, and chili flakes to a medium-sized mixing bowl. Whisk to combine. Add the flax egg and Impossible meat. Use clean hands to mix just until combined.

3 . Stage

Form the meatballs: Line a baking sheet with parchment paper. Set aside a small bowl or glass of water. Using a cookie scoop or rounded tablespoon to measure, gently roll 1-inch balls and place them on the baking sheet. Dip your fingers in the water to make it easier to form your meatballs. You should have 12 to 16 meatballs.

4 . Stage

Refrigerate and preheat the oven: Refrigerate the meatballs for 30 minutes. This helps them keep their shape and provides a juicier, more tender texture. Preheat the oven to 425°F.

5 . Stage

Bake: Bake the meatballs until browned, 10 to 14 minutes. To check for doneness, cut one in half. It should be largely cooked through, although a very small amount of pinkness at the center is okay. Enjoy immediately. Store leftover meatballs in the refrigerator for up to 4 days or in the freezer for 2 months. To reheat, drop them into simmering sauce or broth and cook until warmed through. Love the recipe? Leave us stars below!