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ImpossibleTM Cheesy Stuffed Meatballs Recipe

by
recipe for Plant based Impossible Cheesy Stuffed Meatballs made with Impossible Burger
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  • 6

    Servings
  • Super Easy
  • 9

    Ingredients
  • 30 min

    Preparation
  • 30 min

    Cooking
  • 60 Total Time

    Total Time

What's the point of comfort food if it isn't cheesy? This holiday season, pass around this bite-sized version of a warm hug with Impossible Cheesy Stuffed Meatballs. Created by Oakland's own Chef Mimi(opens in a new tab), these juicy, savory treats are a spin on an American favorite, with a cheesy surprise that will make everyone eager to try one. With exciting spices, spinach, gooey cheese, and meat made from plants, this recipe is just another way you can make Impossible™ Burger a part of your go-to dishes.

9 Ingredients

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  • 12 Ounce Package Impossible Burger
  • 1/2 Cup Plant-Based Cheese Spread (Ricotta or Feta Cheese)
  • 4 Ounces Plant Based Shredded Cheddar (about 1/2 cup)
  • 1 Teaspoon Kosher Salt
  • 12 Ounces Fresh Spinach
  • 1/2 Cup Chopped Onion
  • 1 Clove Garlic, Minced
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Black Pepper
6 steps
  1. PREHEAT THE OVEN

    Preheat the oven to 400°F.

  2. MAKE THE FILLING

    Ingredients used

    • 1/2 Cup Plant-Based Cheese Spread (Ricotta or Feta Cheese)
    • 4 Ounces Plant Based Shredded Cheddar (about 1/2 cup)
    • 1 Teaspoon Kosher Salt
    • 12 Ounces Fresh Spinach
    • 1/2 Cup Chopped Onion
    • 1 Clove Garlic, Minced
    • 3 Tablespoons Olive Oil
    • 1 Tablespoon Black Pepper

    Place the olive oil in a medium skillet on medium heat. When the oil is hot, add the onions and garlic, sauté for 5 minutes. Next, add the spinach and stir for 2-3 minutes until onions are transparent. Empty into a bowl and chill the filling for 10 minutes. Add the cheese spread, cheddar, kosher salt and pepper. Stir until combined.

  3. FORM THE MEATBALLS

    Ingredients used

    • 12 Ounce Package Impossible Burger

    Use your hands to break up the Impossible Burger in a medium size mixing bowl. Avoid overworking it; try pitching the Impossible Burger through your fingers rather than kneading it. Next, pull apart a small amount of the Impossible Burger and gently roll between your hands to make several medium size meatballs. Place on a tray.

  4. STUFF THE MEATBALLS

    Take a meatball and press your finger into the center and make a hole 3⁄4 of the way in. Don’t go all the way through. Spoon the filling into the hole. Seal the Impossible Burger tightly around the filling. Repeat with the remaining meatballs and filling.

  5. COOK IT UP

    Heat a large skillet on medium. When the pan is hot, add the olive oil and swirl it in the pan to evenly distribute the oil. Carefully add the meatballs and cook for 3-5 minutes on each side until brown. Do not crowd the pan. If you try to turn a meatball and it sticks, wait a bit longer. Transfer the meatballs to a nonstick pan and cook for 7 to 10 minutes, or until the meatballs are tender and cooked through. Place the meatballs in a serving dish and let rest for 5 minutes before serving.

  6. SERVE, SHARE, AND ENJOY

    Serves 4-6 dishes of cheesy deliciousness.