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Impossible Vegan Italian Meatballs
Ingredients
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Meatballs: 340g (12 oz) Impossible™ Beef 3 tbsp aquafaba (chickpea brine) 1/2 cup breadcrumbs 1/4 cup vegan parmigiano 3-6 cloves minced garlic, to taste 1/2 tsp black pepper 1/2 tsp salt 1 tbsp extra virgin olive oil Neutral oil for frying |
Vegan Parmigiano: 1/2 cup hemp seeds 1/4 cup nutritional yeast 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp onion powder zest of half lemon |
Recipe
Vegan Parmigiano1. In a bowl, combine the hemp seeds, nutritional yeast, salt, garlic powder, oregano, onion powder, and lemon zest.
2. Set aside a portion (about 1/4 cup) of the vegan parmigiano mixture. The remaining mixture can be stored in an airtight container in the refrigerator for up to 3 months.
Meatballs
1. In a large mixing bowl, combine the Impossible™ Beef, aquafaba, breadcrumbs, vegan parmigiano, minced garlic, black pepper, salt, and extra virgin olive oil. Mix the ingredients thoroughly by hand.
2. Depending on your chosen cooking method, either preheat your oven to 425°F (218°C) for baking or heat enough neutral oil in a frying pan to have a depth of 2-3 inches. Heat the oil to 350°F (175°C). If you're not using a thermometer for frying, drop a small piece of the meatball mixture into the oil to check if it starts bubbling aggressively.
3. Begin forming the meatballs by scooping out 2-3 tbsp of the mixture at a time. Gently squeeze the mixture in your hands and then roll it into a ball. Repeat this process with the remaining mixture.
4. If you're planning to fry the meatballs, place them in the freezer for at least 10 minutes to allow them to firm up.
5. For frying, carefully place the meatballs in the preheated oil and cook for about 6-8 minutes. Flip the meatballs at 3-4 minutes to ensure even browning.
6. If baking, arrange the meatballs on a baking sheet and bake in the preheated oven for 8-12 minutes until they're cooked through. Flip halfway through cooking time.
7. Optionally, you can also air fry the meatballs at 400°F (204°C) for 7-10 minutes. Shake halfway through cooking time.
8. Once cooked, serve the vegan Italian meatballs on their own, with sauce, or enjoy them however you prefer.
*The meatballs can be frozen raw for later use. When cooking from frozen, add a few extra minutes to the cooking time.