Garlic-Herb Impossible Meatballs

Tender plant-based Impossible meatballs simmered in rich marinara sauce, served over high-protein penne pasta with steamed broccoli.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.22/serving

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Cholesterol
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat

Tags

• boil
• sauté
• comfort food
• classic

Ingredients

• 1 pound Impossible ground meat
• 8 ounce high-protein penne pasta (dry)
• 1 jar marinara sauce (24 oz jar)
• 1 head broccoli (large, cut into florets)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Bring a large pot of salted water to a boil. Add the high-protein penne pasta and cook for 8 to 9 minutes until al dente, reserving 1/4 cup cooking water before draining.
2. In a mixing bowl, combine the Impossible ground meat with garlic powder, dried basil, dried oregano, 1/2 teaspoon of the salt, and black pepper. Shape the mixture into 12 equal meatballs.
3. Heat a large nonstick skillet over medium-high heat. Add the meatballs and brown for 5 to 6 minutes, turning gently to sear all sides.
4. Pour the marinara sauce and remaining 1/2 teaspoon salt over the meatballs. Reduce heat to low and simmer for 6 to 8 minutes until meatballs are thoroughly hot and sauce is bubbling.
5. Place broccoli florets in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes until tender-crisp. Serve meatballs and marinara sauce over the cooked pasta alongside steamed broccoli.

Notes

High-protein chickpea or legume pasta keeps the carbohydrate complex while dramatically boosting the protein count.

Nutrition (per serving)

• Calories: 480
• Protein: 33 g
• Carbohydrates: 56 g
• Fat: 15.5 g
• Fiber: 8.5 g
• Sodium: 490 mg
• Saturated Fat: 4.5 g
• Sugar: 6.2 g