Impossible Swedish Meatballs

I really thought my family would notice that I switched out beef in these meatballs, but they didn’t!! Everyone loved them and they were so easy to make!!

Loved this recipe. I have been a plant based eater for about 3 years. This will definitely be a dish for me during the holidays. I swapped the parmesan cheese for nutritional yeast, cut the salt back, and subbed in oat milk for the milk and half& half to meet my health goals. Also, used a spritz of olive oil spray instead of the amount listed. I even cooked up an extra batch of the meatballs to use later.

I made the recipe as is. I was pleasantly surprised with the taste & texture of the impossible burger. My husband who is a meat guy all the way even commented that it was pretty good. Like other reviewers I think the amount of broth could be cut down. It remained very liquidy, but tasted good. Great meal choice for meatless Monday or if entertaining non meat eaters.

This was so good! You’d never know the meatballs were plant-based! My whole family loved it!

For being a vegetarian meat substitute the texture of these meatballs was like you were truly eating meat. I did substitute sour cream for the yogurt since I already had that on hand. I would definitely cut back on salt if I were to make this again. As a personal choice I served without noodles. I enjoyed this recipe.

The sauce was great, but my family did not care for the “meat”. I didn’t tell them it was Impossible Foods before serving it because I wanted an unbiased opinion. The complaints about the meatballs were that it was too salty and had a weird texture.

The recipe was simple to make and an absolute hit. The ‘meat’ browns more quickly than animal-based beef, but the flavor is fantastic and the texture preferable to all but the priciest ground beef. The recipe was a mite salty, but otherwise excellent.

We loved these “meat” balls! After reading all of the reviews, I made some adjustments. First, I added some fresh garlic and a beaten egg to the meatball mixture. I got exactly 15 balls out of the 12 ounce package. Also, I used fresh mushrooms, added garlic and deglazed the pan with white wine. I only used 2 cups of broth and simmered the broth with cream instead of half and half. At the end, I added the cornstarch slurry to thicken the sauce, turned off the heat and stirred in sour cream. I adjusted the seasoning as I cooked and at the end to taste. It was delicious! Definitely needs some tweaking, but a great starting off point.

I made 2 changes because of the 15 reviews already posted: I used only 1 can of vegetable broth to decrease the liquid, and I used only the 1 tsp of salt which I put in the meatballs. I thoroughly enjoyed this recipe and am positive no one would have a clue it’s not meat.

My carnivore (aka meat eater) dad and brother were fooled by the plant balls. It seems the liquid ratio is too much for the sauce, as 30 oz vegetable broth and 1/2 cup half and half won’t thicken easily with just 2 teaspoons cornstarch. I ended up having to add an additional 2 teaspoons cornstarch, but it still didn’t thicken as much. I’m of the opinion the longer the plant balls sit in the sauce the more they begin to break down in consistency. Overall not bad, but some tweaking necessary to get to a five star rating.

The recipe was a bit overly salty, but otherwise a real hit! The Impossible Burger browns more quickly than animal-based beef, but the flavor is fantastic and unharmed by this.

WHOA! This recipe is a new favorite in my house. I only had plain bread crumbs so I used some oregano and basil to even out the flavor. I also didn’t have plain yogurt so I used sour cream in the sauce. I never expected my husband to like this but he loved it, too (he ate his with mashed potatoes instead of noodles – it was delightful that way, too!) I got about 16 meatballs out of one batch, also, if anyone is curious. Could not love this any more – meatballs are the one thing I’ve been craving since giving up meat and these hit the spot. Thank you, thank you, thank you for this recipe. (I also made another batch of meatballs to use in meatball subs!)

I was really amazed by this dish! If you didn’t know these weren’t meat, you would never guess. The recipe didn’t state what temp to cook the meatballs, and I recommend no higher than medium, as I found the Impossible “meat” to brown quicker than real meat. This makes A LOT of thin sauce, so to help thicken it, I simmered for 15 minutes with the lid OFF instead of ON. I also ended up using more cornstarch with the 1/2 cup heavy cream to get it to thicken. I did not add the final 1 teaspoon of salt in step 5, as it was plenty salty without. Based on the other reviews and as stated in the cook’s notes, I used sour cream instead of yogurt and was happy with the flavor. The result was delicious tender meatballs packed with flavor!

The meatballs themselves weren’t bad. Instead of frying them in a skillet I put them in my toaster oven and baked them. They came out perfect. The problem I had was with the recipe. When I added the Greek yogurt in with the vegetable stock, it’s like it curdled and formed little balls which you can see in the picture. While it didn’t affect the taste of it, it doesn’t look good. If I made this again I will be using sour cream instead of Greek yogurt, as I know how it will work.

This recipe was ok but not a favorite for us. It was very salty and it also never thickened up. The flavor was good for being a plant based product. If I was going to make these againI would add an egg to make the meatballs less soft, I would also cut back on the broth so it was thicker.

Wow. We never tried Impossible Burger products before. And darn it- it’s incredible. For those of you who may be on the fence about a meat alternative I’ll say this- it mixed up like meat, browned like meat, and had the texture of meat when we ate it. (Try it!) I doubled the meatball recipe and did not double the sauce – but made some adjustments. I only used one can of veggie broth, doubled the sour cream and half and half. Kept the salt and Worcestershire the same. I’ll make it again. And I’ll incorporate Impossible into my other recipes. THANKS Rebekah!

Meatballs were quite tasty! The sauce had nice flavor but was too thin, in my opinion. I forgot to buy fresh parsley, so I added some dried into the sauce as well.

This turned out far better than I expected! We’ve never had Impossible meat before in this form (only burgers) but it was super close to ground beef. Even my picky “meat and potatoes” husband liked it. Next time I might try it with sour cream instead, as suggested in the notes. The tang of the yogurt was a bit strong. But there’s nothing left in the pot so it was still a huge success.