Impossible meatballs
Prepare plant-based meatballs using Impossible meat, herbs, and spices, baked and simmered in tomato sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Impossible Meat (plant-based ground meat) | 500 | Grams |
| Breadcrumbs (preferably panko) | 100 | Grams |
| Parmesan Cheese (grated) | 50 | Grams |
| Egg (large) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Onion (small, finely chopped) | 1 | Count |
| Parsley (fresh, chopped) | 1 | Bunch |
| Oregano (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Tomato Sauce (store-bought or homemade) | 500 | Milliliters |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, combine Impossible meat, breadcrumbs, parmesan cheese, egg, minced garlic, chopped onion, chopped parsley, oregano, salt, and black pepper.
- Mix the ingredients thoroughly until well combined.
- Form the mixture into small balls, about the size of a golf ball.
- Place the meatballs on a baking sheet lined with parchment paper.
- Drizzle the meatballs with olive oil and bake for 20 minutes until golden brown.
- In a large saucepan, heat the tomato sauce over medium heat.
- Add the baked meatballs to the saucepan and simmer for 10 minutes.
- Serve the meatballs hot, garnished with additional parsley if desired.
Kitchen equipment
Parchment PaperBaking Sheet