1. PREP YOUR INGREDIENTS
   Preheat oven to 220 °C (425° F). Dice one yellow onion. Mince garlic and separate into two portions. Remove stems from thyme, oregano and basil and chop finely. Set aside.

2. MAKE MEATBALLS
   In a bowl, combine Impossible™ Burger, 60 mL (¼ cup) diced yellow onion, half of minced garlic, breadcrumbs, egg if using, 30 mL (2 tbsp.) grated Parmesan, crushed peppercorns and 15 mL (1 tbsp.) each thyme, oregano and basil. Make 12 tightly packed meatballs, about 50 g (1.75 oz.) each. Place meatballs on a baking sheet lined with parchment paper and bake for 8–12 minutes or until golden brown. Keep warm.

3. MAKE SAUCE
   Heat olive oil in a skillet and sweat remaining onions and minced garlic until soft. Add tomatoes and simmer for 30–40 minutes. Once sauce is cooked, add remaining fresh herbs and cook for 1 more minute, then season to taste.

4. COOK PASTA AND ASSEMBLE
   Bring a large pot of water to a boil. Add a generous pinch of salt and cook spaghetti according to package directions. Drain and set aside. Add meatballs to sauce and serve over spaghetti. Top with remaining Parmesan cheese.

5. SERVE, SHARE AND ENJOY!

Chef’s secret
*Make it 100% plant-based with vegan cheese.

Note

One portion serves about 4 meatballs.