1 package (about 1 lb) Impossible Burger or any plant-based ground beef substitute
1 cup bread crumbs
1 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
3 cloves garlic, minced
1/4 cup tomato paste
2 tablespoons soy sauce or tamari
1 tablespoon vegan Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried basil
Pepper and salt to taste
1/2 cup vegetable broth
1/4 cup ketchup (for topping)

Preheat your oven to 375°F (190°C). Grease a  cake tin and set aside.
In a large mixing bowl, combine the Impossible Burger, breadcrumbs, chopped onion, carrots, celery, and minced garlic.
In a separate small bowl, whisk together tomato paste, soy sauce, vegan Worcestershire sauce, Dijon mustard, dried oregano, dried oregano, dried basil, salt, and pepper.
Pour the wet mixture over the Impossible Burger and breadcrumb mixture. Mix everything together until well combined.
Add vegetable broth to the mixture and continue mixing until you achieve a moist and well-mixed texture.
Transfer the mixture to the greased  cake mold and press to form an even layer.
For a classic sauce, spread ketchup on the meatballs.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the meatballs are cooked through.
Let the patty cool for a few minutes before slicing.
Serve Vegan Impossible Meatball wedges with your favorite sides like mashed potatoes and steamed vegetables.