1 lb Impossible Ground Meat 1/2 cup bread crumbs 1/4 non-dairy milk 1/2 teaspoon salt 1/2 teaspoon vegan Worcestershire sauce 1/4 teaspoon pepper 1 small onion, finely chopped (1/4 cup) 1 egg's worth of vegan egg replacer (I use Neat egg).
1 Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. 2 In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan. 3 Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center