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Incogmeato® Italian Meatballs
Incogmeato® Italian Meatballs 1

Incogmeato® Italian Meatballs

Products Used: Incogmeato® Plant-Based Ground
Servings: 20 - 1 oz. meatballs


  • 1 lb. Incogmeato® Plant-Based Ground
  • 3 oz. Breadcrumbs, plain, finely grounded
  • 1 Tbs. Oregano, dried, crumbled finely
  • 1 Tbs. Garlic, fresh, chopped
  • 1 Tbs. Italian parsley, fresh, chopped fine
  • ¼ tsp. Black pepper, ground
  • ⅛ tsp. Salt
  • ¼ cup Parmesan cheese, grated finely
  • as needed Pan spray
  • 1 Tbs. Parmesan cheese, shaved
  • Pinch Basil, fresh, chiffonaded

Recipe Directions

1. Preheat convection oven to 350° F.
2. Place thawed Incogmeato® Plant-Based Ground into mixer bowl.
2. Add breadcrumbs, oregano, garlic, parsley, black pepper, salt, and grated parmesan into bowl.
3. Mix on low speed to combine all ingredients until thoroughly blended.
4. Form mixture into 1 oz. balls.
5. Place the scooped meatballs onto parchment paper-lined sheet trays. Spray upper sides of meatballs liberally with pan spray.
6. Bake meatballs in a pre-heated 350° F convection oven for 20-25 minutes until the interior of the meatball is a minimum of 165° F.
7. Place meatballs in heated sauce.
8. Garnish with a pinch of shaved parmesan and a pinch of fresh basil leaf chiffonade.