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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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!