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.