At this time, Impossible Foods can do no wrong as far as I’m concerned; at least as is culinarily-related their products seem to be hit after hit, and yep, this is another.
Cooking: Anyway you want to cook them will largely work – baked, simmered in sauce, microwaved, air fried, you name it. I simmered some in a red Italian sauce, and air fried them naked, both worked well.
Taste and texture: Top notch. The texture is more emulsified than coarse grain, but I personally prefer that. The flavor is somewhere between Impossible’s burger and sausage product – indeed I believe these are a blend of the two. The flavor is relatively restrained which means you can use it any which way you like.
Overall: Probably my favorite plant-based meatball, and maybe yours too?
Impossible Meatballs nutrition and cooking
Are Impossible Meatballs any good?
Yes – these are excellent plant-based meatballs. They have a smooth texture and relatively mild taste, making them an excellent choice for everything from hearty pasta dishes through sandwiches.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!