A plate of meatballs made with Impossible Ground Beef Meat From Plants atop labneh, with an herb salad and roasted delicata squash, garnished with fresh pomegranate seeds.

An Easy Meal

Impossible® Sheet Pan Meatballs with Delicata Squash and Herb Salad

4 Servings

28 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

50’ Total time=30’ Cooking + 20’ Preparation

Looking for a weeknight dinner that’s as effortless as it is impressive? This recipe for Impossible® Sheet Pan Meatballs with Delicata Squash and Herb Salad is (almost) a one-pan wonder that delivers bold flavors, vibrant colors, and fresh ingredients. Juicy, plant-based meatballs seasoned with fragrant herbs and spices are roasted to golden perfection alongside caramelized delicata squash, creating a savory-sweet pairing that’s hard to resist.

To balance the richness, a bright and zesty herb salad adds a refreshing crunch, while creamy labneh (or Greek yogurt) provides a luscious base for serving. A sprinkle of jewel-like pomegranate seeds ties it all together with a pop of sweetness and tang. Whether you’re feeding a crowd or treating yourself to a special meal, this dish is a celebration of colors, flavors, and textures, and is simple and satisfying. Enjoy!

This recipe is made with Impossible® Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

28 Ingredients

2-12 oz packages Impossible® Ground Beef Meat From Plants
2 medium Delicata Squash (about 2 pounds), seeds removed and sliced into 1-inch thick half moons
1/4 cup Extra-Virgin Olive Oil
1 tsp Kosher Salt
1/2 tsp freshly ground Black Pepper
Meatball Seasoning
Herb Salad
2 cups Labneh or Greek Yogurt
1/2 cup fresh Pomegranate Seeds

Meatball Seasonings

1/2 cup Yellow Onion, finely chopped
4 cloves Garlic, minced
1/4 cup Breadcrumbs
1 Egg or Plant-based Egg, lightly beaten
1 tsp crushed Red Pepper Flakes
2 tsp finely chopped fresh Dill
2 tsp finely chopped fresh Parsley
2 tsp finely chopped fresh Cilantro
2 tsp finely chopped fresh Mint
1 tsp Kosher Salt
1/2 tsp freshly ground Black Pepper

Herb Salad

3 cups fresh Lettuce Leaves
1/2 cup fresh Dill
3/4 cup fresh Parsley
3/4 cup fresh Cilantro
3/4 cup fresh Mint
2 tbsp Extra-Virgin Olive Oil
2 tbsp fresh Lemon Juice
Kosher Salt and freshly ground Black Pepper to taste

How to prepare

Step 1: Prep your Pan

Preheat oven to 425ºF. Add the delicata squash to a parchment-lined rimmed sheet pan. Drizzle with olive oil and season with salt. Toss to combine and arrange in an even layer.

Step 2: Make the Meatballs

In a large bowl, combine the Impossible Ground Beef with all of the meatball seasonings, and mix until combined. Form the mixture into 2-inch balls (1/4 cup measure or an ice cream scoop works well for portioning) and roll in your hands until round and smooth (lightly oiled hands helps with this process!). You should have 12 meatballs.

Step 3: Cook the Impossible Meatballs

Nestle the meatballs among the squash slices, spacing evenly apart and ensuring good contact with pan (it's okay if the delicata and meatballs touch). Bake in the oven until golden brown on the bottom, about 12-15 minutes, then, using tongs, flip each meatball and delicata squash slice and bake another 12-15 minutes or until the vegetables are nicely caramelized and the meatballs are golden brown.

Step 4: Assemble the Herb Salad

Wash and dry the lettuce and herbs. Tear the lettuce and parsley, cilantro and mint into big pieces, and rough chop the dill. Toss to combine in a large bowl. To make the dressing, slowly drizzle the olive oil into the lemon juice, whisking to combine. Add salt and pepper to taste, and the dress the salad

Step 5: Plate it Up

Divide the labneh among four plates, and spread it across the bottom of each plate. Top the labneh with three meatballs, some of the herb salad, and garnish with pomegranate seeds. Repeat with the remaining meatballs, salad and pomegranate seeds. Enjoy!