- Super Easy
- 30 minPreparation
- 15 minCooking
- 45 Total TimeTotal Time
It’s finally here: appetizer season! That special time of year when we gather with friends and family (and acquaintances, co-workers, and neighbors) to graze seemingly endless tables filled with savory delights. The best part is never feeling like you’ve eaten an entire meal, so you can just keep on sampling.
If you’re looking for an hors d’oeuvre that’s delicious, easy to make, and impressively gorgeous, stop your recipe search right now. These incredibly flavorful Impossible™ Meatballs with Gremolata and Sweety Drop Peppers bring together all the perfect appetizer components: It’s savory and herby, topped off with a sweet, tart crunch. And the toothpick aspect makes it feel super fancy but also bite-sized, so folks are sure to grab two…or five.
This recipe features our juicy, meaty Impossible™ Meatballs Made From Plants. These are ready-made; pop them in the oven while you prep the gremolata. Traditionally, gremolata is fresh parsley, lemon zest, and garlic. We’ve brought some new flavors to the mix: bright cilantro and sweet agave. Just chop, combine, and then coat your hot Impossible Meatballs once they’re out of the oven.
And the pièce de résistance—or piatto principale, since this is a take on an Italian dish: the sweety drops! This unique, raindrop-shaped pepper is both sweet and sour, making it the perfect accompaniment to our bright, savory, herby meatball.
Assemble your appetizer with a snazzy toothpick, and you’ve got the perfect dish to bring to your next holiday party or potluck.
Check out the recipe ingredients to build your shopping list!
- 14 Ounce Package Impossible™ Meatballs Made From Plants, Italian or Homestyle
- 1/2 Cup fresh parsley leaves
- 1/2 Cup fresh cilantro leaves
- 2 Cloves garlic cloves
- zest of 1 lemon
- 1 Tablespoon agave
- 1/2 Cup olive oil
- 1/2 Teaspoon kosher salt
- 1 jar sweety drop peppers
Prepare the Impossible Meatballs
Preheat oven to 350℉. Arrange frozen meatballs in a single layer on a parchment-lined baking tray. Bake for about 15 minutes or until hot and golden brown. Remove from oven, and set aside.
Prepare the Gremolata
Finely chop the parsley, cilantro and garlic. Zest the lemon. Combine the parsley, garlic and lemon zest together in a small bowl. Whisk agave and olive oil together with the salt in a large bowl. Add parsley/cilantro mixture to the agave and olive oil, and stir to combine.
Assemble the Appetizers
Toss the meatballs with the gremolata in the large bowl, stirring to further coat the meatballs if needed. Skewer a pepper or two to each meatball using a toothpick, and place on a large serving platter. Enjoy!
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