- Not Too Tricky
75 Total TimeTotal 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!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Beef
- 1 Pound Spaghetti
- 1 Teaspoon Crushed Red Pepper
- 28 Ounce Can Of San Marzano Tomatoes
- 1 Yellow onion, diced
- 5 Cloves of Garlic, minced and divided
- 2 Tablespoons Breadcrumbs
- 1 1/2 Tablespoons Fresh Thyme, chopped
- 1 1/2 Tablespoons Fresh Oregano, chopped
- 1 1/2 Tablespoons Fresh basil, chopped
- 1 Egg
- 2 Tablespoons Grated Parmesan, Pecorino, or Plant Based cheese, plus additional for serving
- 1 Teaspoon Kosher Salt, plus additional to taste
- 1/2 Teaspoon Ground Black pepper, plus additional to taste
- 2 Tablespoons Extra Virgin Olive Oil
MAKE THE MEATBALLS
Preheat the oven to 425° F. Dice the yellow onion. Remove the stems from the fresh herbs and finely chop (thyme, oregano, basil). In a bowl, combine the Impossible Beef, 1/4 cup of diced yellow onion, 2 cloves of minced garlic, breadcrumbs, egg, 2 tablespoons of grated cheese, red pepper, 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. 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 by omitting the egg and using plant-based cheese.
MAKE THE SAUCE
Sweat the remaining onions and remaining 3 cloves 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.
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. Add the meatballs to the finished sauce and serve over spaghetti. Top with additional cheese.
SERVE, SHARE, AND ENJOY
Makes approximately 12 meatballs, serves four.
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