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Noodles topped with creamy sauce, meatballs, and garnished with grated cheese and herbs.
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Vegan Chicken Meatballs

Savor these delectable vegan chicken meatballs made from Impossible Chicken Nuggets. They're crispy on the outside, tender inside, and bursting with savory flavors—a perfect addition to any meal.​
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 12 meatballs
Calories 68kcal
Author Marly McMillen

Ingredients

  • 1 flax egg
  • 1 package Impossible Chicken Nuggets (12 oz)
  • ½ cup bread crumbs (panko, regular, or plain)
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon vegan Worcestershire sauce (substitute soy sauce)
  • 1 tablespoon dehydrated onions
  • 1 teaspoon garlic powder
  • 1 tablespoon vegan yogurt
  • 1 tablespoon olive oil (for brushing)
Cups - Metric

Instructions

  • Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.

Prepare the Base:

  • Thaw the Impossible Chicken Nuggets completely. Chop them into small pieces, then mash them with a fork or potato masher until they form a cohesive, ground meat-like consistency (You can pulse them lightly in a food processor if desired).

Mix the Ingredients:

  • In a large mixing bowl, combine the mashed nuggets, breadcrumbs, nutritional yeast (if using), flax egg, soy sauce, seasonings, and plant-based yogurt or mayo. Mix until the ingredients are evenly incorporated and form a sticky, moldable mixture.
    An artful pour of vegan Worcestershire sauce into a bowl filled with a tantalizing mix of Impossible Meat, breadcrumbs, and a medley of flavorful ingredients. The hands-on preparation captures the essence of crafting delicious and plant-powered Impossible Meatballs.

Form the Meatballs:

  • Using your hands or a cookie scoop, form the mixture into 12 evenly sized balls, about 1.5 inches in diameter. Place them on a plate or tray.

Cook the Meatballs:

  • Air Fryer: Preheat to 375°F/190°C. Lightly brush or spray the meatballs with olive oil, then air fry for 10–12 minutes, shaking the basket halfway through, until golden and slightly crisp on the outside.
  • Oven: Preheat to 375°F /190°C. Place the meatballs on a parchment-lined baking sheet. Lightly brush or spray with olive oil. Bake for 15–20 minutes, flipping halfway, until golden.
  • Pan-Frying: Heat a skillet with 1–2 tbsp olive oil over medium heat. Cook the meatballs for 6–8 minutes, turning occasionally, until browned and heated through.

Serve:

  • Pair these vegan chicken meatballs with marinara sauce over spaghetti, in a sub sandwich, or as a tasty appetizer with your favorite dipping sauce.
    Hands at work in the kitchen as uncooked Impossible Burger meatballs are carefully placed on a baking sheet. A bowl filled with the flavorful meatball mixture and a convenient dispenser sit nearby, highlighting the easy and enjoyable process of preparing these plant-based delights.

Notes

Tips:

  • If the mixture feels too wet, add a bit more breadcrumbs until it holds together well. If it’s too dry, add a splash of plant-based milk or broth.
  • These meatballs freeze well! Store in an airtight container and freeze for up to 3 months. Reheat in the oven or air fryer for best results.

Nutrition

Calories: 68kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 183mg | Potassium: 197mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 1mg
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