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ImpossibleTM Italian Meatballs Recipe

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  • 4

    Servings
  • Not Too Tricky
  • 20

    Ingredients
  • 15 min

    Preparation
  • 60 min

    Cooking
  • 75 Total Time

    Total Time

Next time you visit your Italian grandmother, bring this dish. Tell her she can make the pasta, but you’ll bring the Italian meatballs and sauce. Then, watch her smile when she digs in. And be sure to say: “See, I learned from the best cook in the world.” (Note: you don’t need an Italian grandmother to make this dish.)

This Impossible Meatball recipe is perfect for making spaghetti and Italian meatballs for the house. The meatballs are quick and easy-to-make, rich and meaty in flavor…and made from plants. This recipe calls for a can of San Marzano tomatoes, a variety of the roma tomato that’s far sweeter, more flavorful and less acidic than your average tomato. Be sure to check the label on the can of tomatoes you buy to make sure you’re getting San Marzanos.

Pro tip from our culinary team about bread crumbs: save your leftover slices of bread and let them dry out in a paper bag in your cupboard. Then when you need bread crumbs, just take a few slices out and run them through your food processor or blender. And there you have it: homemade bread crumbs, ready to use in your Impossible meatballs. Buon appetito!

20 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Burger
  • 1 Pound Spaghetti
  • 1 Teaspoon Crushed Red Pepper
  • 28 Ounces Can Of San Marzano Tomatoes
  • 1/2 Yellow onion, diced finely
  • 1 Yellow onion, diced
  • 2 Cloves of Garlic, minced
  • 3 Cloves of Garlic, minced
  • 2 Tablespoons Breadcrumbs
  • 1 Teaspoon Fresh thyme, chopped
  • 1 Tablespoon Fresh Thyme, chopped
  • 1 Teaspoon Fresh Oregano, chopped
  • 1 Tablespoon Fresh Oregano, chopped
  • 1 Teaspoon Fresh basil, chopped
  • 1 Tablespoon Fresh Basil, chopped
  • 1 Egg, optional
  • 2 Tablespoons Grated Parmesan or Pecorino cheese
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black pepper
  • 2 Tablespoons Extra Virgin Olive Oil
4 steps
  1. MAKE THE MEATBALLS

    Ingredients used

    • 12 Ounce Package Impossible™ Burger
    • 1 Teaspoon Crushed Red Pepper
    • 1/2 Yellow onion, diced finely
    • 2 Cloves of Garlic, minced
    • 2 Tablespoons Breadcrumbs
    • 1 Teaspoon Fresh thyme, chopped
    • 1 Teaspoon Fresh Oregano, chopped
    • 1 Teaspoon Fresh basil, chopped
    • 1 Egg, optional
    • 2 Tablespoons Grated Parmesan or Pecorino cheese
    • 1 Teaspoon Salt
    • 1/2 Teaspoon Black pepper

    Preheat the oven to 425° F. Dice one yellow onion. Remove the stems from the fresh herbs and finely chop (thyme, oregano, basil). In a bowl, combine the Impossible™ Burger, ¼ cup of diced yellow onion, 2 cloves of minced garlic, breadcrumbs, egg, 2 tablespoons of grated cheese, red pepper, and 1 tablespoon each of thyme, oregano, and basil. Mix until incorporated. Form 2 oz meatballs and pack tightly. Place the meatballs on a baking sheet lined with parchment paper, bake in the oven for 8 to 12 minutes, or until golden brown. *Make it 100% plant-based with plant-based cheese.

  2. MAKE THE SAUCE

    Ingredients used

    • 28 Ounces Can Of San Marzano Tomatoes
    • 1 Yellow onion, diced
    • 3 Cloves of Garlic, minced
    • 1 Tablespoon Fresh Thyme, chopped
    • 1 Tablespoon Fresh Oregano, chopped
    • 1 Tablespoon Fresh Basil, chopped
    • 2 Tablespoons Extra Virgin Olive Oil

    Sweat the remaining onions and minced garlic with olive oil until they are soft. Add the tomatoes and simmer for 30-40 minutes. Once the sauce has finished cooking, add the remaining fresh herbs and cook for 1 more minute, then season to taste.

  3. BOIL PASTA AND ASSEMBLE

    Ingredients used

    • 1 Pound Spaghetti

    Bring a large pot of water to a boil. Add a generous pinch of salt and cook the spaghetti according to the package’s instructions. Add the meatballs to the finished sauce and serve over spaghetti. Top with your choice of cheese.

  4. SERVE, SHARE, AND ENJOY

    Makes approximately 12 meatballs, serves four.