Meatballs are a surprisingly tricky food to make. Get the recipe wrong and you can end up with crumbly pieces that won’t stay together or rock-hard lumps. It takes a nonna-like talent to get into that magical meatball zone, where you can consistently turn out a plate of tender (but not too tender), juicy meatballs.
One person who swears that he’s unlocked the secret to great meatballs is The Sopranosand White Lotus Season 2 star Michael Imperioli, who shares a shockingly easy (and delicious) meatball recipe with a twist: It’s vegetarian. Inspired by his grandmother’s recipe, Imperioli swaps in Impossible meat to create a plant-based version of the classic Italian dish.
“There is a difference in texture,” Imperioli admitted in an interview with Family Style, “but I’m using the same recipe I used to make regular meatballs.” In 2023, Imperioli gave another shoutout to his meatballs (and his pretty good cooking) during his home tour video for Architectural Digest. And he does know a thing or two about food—before becoming a household name, the Emmy winner worked in restaurants for years and is currently the co-owner of two bars in New York City.
What Makes Michael Imperioli’s Vegetarian Meatballs So Great?
To make his plant-based meatballs the best they can be, Imperioli really leans into classic Italian flavors, lowering the chance you’ll even realize you’re having something vegetarian.
This dish uses Impossible ground beef, which packs an impressive 19 grams of protein per serving. There’s even five grams of fiber in the mix—you won’t get that from your standard ground beef.
But the real flavor power comes from Imperioli’s generous use of garlic (both fresh and powdered), along with dried oregano, fresh parsley and plenty of grated Parmigiano-Reggiano or Pecorino Romano cheese. The result? Savory, satisfying meatballs that hold together beautifully and pack a punch of flavor in every bite. Imperioli pairs his meatballs with a homemade marinara sauce—because if you’re going to do it, why not go all in?
NOTE: Both Parmigiano-Reggiano and Pecorino Romano are typically made using animal rennet, so they’re not technically vegetarian. There are vegetarian versions of both cheeses, so if you want to keep the recipe vegetarian, use one of those options.
How to MakeMichael Imperioli’s Vegetarian Meatballs?
To make these meatballs, start by preheating your oven to 350°. Lightly beat two eggs and combine them with two packs of Impossible ground beef. From there, add grated cheese, like Parmigiano-Reggiano or Pecorino Romano, and breadcrumbs.
Follow that with a handful of chopped parsley, lots of minced garlic, salt, pepper, dried oregano and garlic powder. Combine all of your ingredients until just mixed. (Don’t overmix or you’ll wind up with a dense meatball.) Roll out meatballs and cook them in the oven on a sheet pan for 20 to 25 minutes.
If you really want to be a dinner rock star, you can make Imperioli’s homemade marinara sauce while your meatballs are baking. To make the sauce, start by putting peeled San Marzano tomatoes through a food mill. Next, sauté garlic in olive oil and toss in some basil stems. When the garlic turns golden, take the basil stems out and add the tomatoes, salt, pepper and oregano. Add a spoonful of butter and a pinch of sugar and let the sauce simmer for 10 to 15 minutes.
Once your meatballs are cool, add them to the sauce and serve the whole thing with spaghetti. It’s a simple but oh-so-perfect spin on a classic dish.
