Chef Todd Erickson: Impossible Meatball Sliders

Chef Todd Erickson

Instagram: @glow4good

Chef Todd is the chef behind g.l.o.w., a ‘superfood and super froyo’ shop in Miami with a plant-based gourmet food menu as well as desserts, plus 100% of net profits are donated to charities that support the girls’ empowerment.

About g.l.o.w.

Located in the heart of Miami’s vibrant Wynwood Arts District, g.l.o.w. is a one-of-a-kind ‘superfood and super froyo’ shop with a menu by award-winning Chef Todd Erickson. The fast-casual food menu features a variety of chef-driven organic, sustainably farmed and locally sourced dishes (90% plant-based), house-made sodas, lattes and an extensive dessert menu featuring innovative and seasonal frozen yogurt and specialties like the Super Food Sundae and Fro Yo Float. An acronym for ‘girls leading our world’, 100% of net profits are donated to charities that support girls’ empowerment. G.l.o.w. is located at 97 NW 25th St. #104 Miami, FL 33127 and is open Sunday-Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m. For more information, visit or follow @glow4good on Instagram.

Photo Credit: Reid Harrison Studios


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


  • 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.

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Picture of Paul Turner

Paul Turner

Paul Turner co-founded Food for Life Global in 1995. He is a former monk, a veteran of the World Bank, entrepreneur, holistic life coach, vegan chef, and author of 6 books, including, FOOD YOGA, 7 maxims for soul happiness.

MR. Turner has traveled to 72 countries over the last 35 years helping to establish Food for Life projects, train volunteers, and document their success.

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