Ingredients
For The Impossible Meatballs:
Yield: 8 Meatballs
-12 oz. Impossible Burger (1 package)
-½ cup Panko Breadcrumbs
-¼ cup Unsweetened Vegan Creamer (Milkadamia, Barista by Califia)
-½ cup Red Onions, finely chopped
-1 tbsp. Fennel Seeds
-½ cup Italian Parsley, finely chopped
-2 ea. Fresh Garlic Cloves, minced
-1 ½ tbsp. Dried Oregano Leaves
-1 tbsp. Kosher Salt
-½ tbsp. Freshly cracked Black Pepper
-¼ cup Extra Virgin Olive Oil
For Assembly:
-1 cup Almond Ricotta
-2 cups Marinara Sauce, warmed
-8 ea. Slider Rolls (Crusty Italian or Brioche)
-8-16 ea. Sweet Basil Leaves
-¼ cup Extra Virgin Olive Oil
Instructions
- Preheat oven to 400°
- In a 4 quart saucepan, heat olive oil.
- To the pan, add red onion and sautee until translucent, add garlic, oregano, fennel seed and chopped parsley. Sautee until fennel seed is fragrant.
- Using a rubber spatula, scrape mixture onto a cookie sheet and place in refrigerator to cool thoroughly.
- In a large mixing bowl combine defrosted Impossible “Meat” with panko breadcrumbs, vegan cream, chilled fennel-onion mixture, salt and black pepper.
- Mix thoroughly until the mixture is consistent in appearance.
- With 2 oz scoop, portion meatballs and space evenly on parchment lined cookie sheets.
- Bake at 400° for 6-8 minutes until meatballs are uniformly brown.
- Remove from oven and refrigerate.
- To assemble sliders, brush each bun top and cut sides with olive oil.
- Toast buns on a cookie sheet in oven until lightly browned
- Liberally spread almond ricotta on top and bottom bun
- Place one hot meatball on bottom half of bun.
- Spoon about ¼ cup of marinara over each meatball and top with one to two basil leaves.
- Top with toasted bun and secure with a cocktail pick.
- Serve immediately.