Impossible Vegan Meatballs
This is hands down one of the best meatball dishes I've ever had - vegan or not! Be sure to let the onions cook down to really caramelize them, giving them a wonderful flavor. These meatballs can be enjoyed on their own or with your favorite bread or couscous recipe to soak up all the incredible flavors from the onion thyme cheese sauce.
To make these as a real meat version use ground chicken with a beaten egg into the meatball base, gruyere instead of the plant based Parmesan, and real butter in the onion mixture. You can also use whatever kind of broth you want in the onions.
Both are equally mouth-watering!
Ingredients
For the Impossible meatballs
- 1 lb Impossible "beef"
- ½ cup vegan shredded Parmesan
- ¼ cup bread crumbs
- 2 tbsp fresh parsley chopped
- 2 cloves garlic finely minced
- 1 tsp salt
- black pepper to taste
For the Onion Thyme Cheese Sauce
- 4 tbsp vegan butter
- 2 large yellow onions thinly sliced
- 2 cloves garlic finely minced
- 2 cups vegetable broth
- 2 tsp fresh thyme roughly chopped
- ½ tsp salt or to taste
- black pepper to taste
- 1 cup vegan Parmesan
Instructions
"Meatballs"
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Preheat oven to 425°F. Line a large baking sheet with foil and rub with olive oil.
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In a large bowl, combine all meatball ingredients.
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Form into 16 balls, then place on prepared baking sheet and bake until cooked through, about 25 minutes.
Onion Thyme Cheese Sauce
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While the meatballs cooks, melt the vegan butter in a large skillet over medium heat.
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Add onions and cook until very soft golden, about 25 minutes, stirring often.
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Add garlic and cook another minute until fragrant. Add broth and thyme, and season with salt and pepper.
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Bring to a boil, then reduce heat and let simmer until slightly thickened, about 10 minutes.
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Add meatballs to skillet, cover with remaining cheese.
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Cover and let cook until meatballs are warmed through and cheese is melted, about 5 minutes.