A sheet pan full of golden brown meatballs made with Impossible Lite Ground Beef, and roasted cherry tomatoes, zucchini, red onion, lemon wedges, drizzled with a vibrant green gremolata sauce and sprinkled with red chili flakes.
Heart-Healthy

Impossible™ Sheet Pan Meatballs

4 Servings

27 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

35’ Total time=15’ Cooking + 20’ Preparation

This sheet pan dinner is as delicious as it is easy to make. Savory seasoned meatballs using Impossible™ Lite Ground Beef Meat From Plants are roasted with veggies, garlic and red onion, and served with a bright and zingy gremolata sauce. Heart-Check certified by the American Heart Association, we love this easy, flavorful and heart-healthy recipe!

The big flavor provided by all the herbs and seasonings in the meatballs, the roasted lemon with the veggies, and gremolata sauce for garnish, all lead to a very tasty dinner for four. Gremolata is one of the unsung heroes of flavor in the sauce world, according to us. We make ours with all the traditional ingredients of herbs, lemon zest and garlic, but we love to add some olive oil and agave to bring some sweetness to this bright and zesty sauce. Enjoy this gremolata alongside this tasty, plant-based sheet pan meatballs recipe to spice up a weeknight! Enjoy.

This recipe is 4 total servings. This image shows all 4 servings.

This recipe is made with Impossible™ Lite Ground Beef Meat From Plants

Nutritional informationWhere to buy

Let's GetCooking

27 Ingredients

  • 12 oz package Impossible™ Lite Ground Beef Meat From Plants
  • Meatball Seasonings
  • 1 lb Cherry Tomatoes
  • 1 lb Zucchini or Summer Squash, thinly sliced
  • 3 cloves Garlic, peeled and sliced
  • 1 Red Onion, peeled and thinly sliced
  • 1 Lemon, quartered and seeds removed
  • 1 tbsp Avocado Oil
  • 1/4 tsp Kosher Salt
  • Freshly Ground Black Pepper
  • Gremolata Sauce for serving
  • Crushed Red Pepper Flakes as desired

Meatball Seasonings

  • 1/4 cup Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Whole Wheat Breadcrumbs
  • 1 tsp crushed Red Pepper Flakes
  • 1 tsp finely chopped fresh Thyme
  • 1 tsp finely chopped fresh Basil
  • 1 tsp finely chopped fresh Oregano
  • 1/2 tsp freshly ground Black Pepper

Gremolata Sauce

  • 1 tbsp fresh Parsley leaves, finely chopped
  • 1 tbsp fresh Cilantro leaves, finely chopped
  • 2 cloves Garlic, minced
  • Zest of 1 Lemon
  • 1 tbsp Agave
  • 4 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt

How to prepare

Step 1: Make the Gremolata

Combine the parsley, cilantro, garlic, and lemon zest together in a small bowl. Whisk agave and olive oil together with 1/4 teaspoon of salt in a large bowl. Add parsley/cilantro mixture to the agave and olive oil, and stir to combine.

Step 2: Prep the Vegetables

Preheat your oven to 425ºF. In a large bowl, toss cherry tomatoes, zucchini, thinly sliced red onion, and quartered lemon together with olive oil and season with 1/4 teaspoon of salt and freshly ground black pepper to taste.

Step 3: Make the Impossible Meatballs

In a bowl, combine the Impossible Beef, yellow onion, minced garlic, breadcrumbs, red pepper, thyme, oregano, basil, and 1/2 teaspoon black pepper. Mix until incorporated. Form 12 meatballs and pack tightly. Evenly space the meatballs on a non-stick sheet pan, arrange the seasoned vegetables around the meatballs, and bake in the oven for approximately 12 minutes, or until meatballs are golden brown and vegetables are tender.

Step 4: Serve and Enjoy

Serve your sheet pan dinner meatballs and veggies with plenty of gremolata sauce. Enjoy!

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Cooking Impossible™ Lite Ground Beef Meat From Plants once a week for one year means your
will be reduced by 1,274 gallons
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Which is the equivalent of3,325ten minuteshowers

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