Impossible Swedish Meatballs
Description
Delicious creamy sauce over tender and flavorful meatballs makes for a comforting family classic meal any time.
Ingredients
•
1 (12 ounce) package Impossible Burger
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1/2 cup Italian-flavored bread crumbs
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1/4 cup milk
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2 tablespoons Worcestershire sauce, divided
•
1 tablespoon grated Parmesan cheese
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2 teaspoons salt, divided
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1/2 teaspoon ground black pepper
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1 tablespoon olive oil
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1 (4 ounce) can mushrooms, drained
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3/4 cup plain Greek yogurt
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2 (15 ounce) cans vegetable broth
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1 (6 ounce) package egg noodles
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1/2 cup half-and-half
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2 teaspoons cornstarch
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1/4 cup finely chopped fresh parsley
Directions
1
Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
2
Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
3
Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
4
Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
5
Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
6
Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.