- Not Too Tricky
285 Total TimeTotal Time
With this Impossible Italian Meatballs Slow Cooker recipe, we’ve taken our popular meatballs made with Impossible™ Burger and made them even more delicious and easy to make by utilizing a go-to, family-friendly weeknight cooking hack—the slow cooker.
Perfect for making spaghetti and Italian meatballs for your family and friends, these meatballs are rich and meaty in flavor. The slow cooker allows you to develop the savory Italian flavors in the marinara sauce and meatballs over 3-4 hours while you sit back and enjoy a glass or two of wine—or whatever your beverage of choice is.
And here’s a quick 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 Italian meatballs.
Just be sure to have your pasta ready when the slow cooker has finished the job, and you’ll be all set. The result? Moist, delicious, flavor-filled Italian meatballs without having to pop them in the oven or hovering over a pot while you make the sauce. It couldn’t possibly be any easier. Buon appetito!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Burger
- 1 Pound Spaghetti
- 1 Teaspoon Crushed Red Pepper
- 28 Ounce Can Of San Marzano Tomatoes
- 1/2 Yellow onion, diced finely
- 1 Yellow onion, diced
- 2 Cloves + 3 Cloves of Garlic, minced
- 2 Tablespoons Breadcrumbs
- 1 Teaspoon + 1 Tablespoon Fresh Thyme, chopped
- 1 Teaspoon + 1 Tablespoon Fresh Oregano, chopped
- 1 Teaspoon + 1 Tablespoon Fresh basil, chopped
- 1 Egg
- 2 Tablespoons Grated Parmesan or Pecorino cheese
- 1 Teaspoon Salt
- 1/2 Teaspoon Black pepper
- 2 Tablespoons Extra Virgin Olive Oil
Make Impossible Italian Meatballs
Dice the onion. Remove the stems from the thyme, oregano, and basil, and finely chop them. Mince the garlic cloves. In a bowl, combine Impossible Burger, ¼ cup of the diced yellow onion, 2 cloves of minced garlic, breadcrumbs, egg, 2 tablespoons of grated cheese, crushed red pepper flakes, 1 teaspoon each of thyme, oregano, and basil, and 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until incorporated. Form 2 oz meatballs and pack tightly. Preheat large saute pan with vegetable oil. Working in batches brown Impossible meatballs until golden brown and set aside. *Make it 100% plant-based by omitting the egg and using plant-based cheese.
Make the Marinara Sauce
In large saute pan over medium heat, sweat the remaining onions and minced garlic with olive oil until they are soft—about 5 minutes. Add to slow cooker. Add tomatoes, 1 tablespoon each of chopped fresh thyme, oregano, and basil leaves, and the reserved browned meatballs to the slow cooker, and stir to combine.
Cook Meatballs and Sauce in the Crock Pot
Set slow cooker to low setting and cook for 3-4 hours. Set to warm to hold until needed.
BOIL PASTA AND ASSEMBLE
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.
Serve and Enjoy
Spoon the meatballs and sauce from the slow cooker over the pasta, and top with your choice of cheese. Makes approximately 12 meatballs. Enjoy!
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