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Impossible Swedish Meatballs
Impossible Swedish Meatballs
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy sauce over tender meatballs for a comforting family classic meal.
Ingredients:
  • 1 (12 ounce) package Impossible Burger
  • 0.5 cup Italian-flavored bread crumbs
  • 0.25 cup milk
  • 2 tablespoons Worcestershire sauce, divided
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons salt, divided
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 (4 ounce) can mushrooms, drained
  • 0.75 cup plain Greek yogurt
  • 2 (15 ounce) cans vegetable broth
  • 1 (6 ounce) package egg noodles
  • 0.5 cup half-and-half
  • 2 teaspoons cornstarch
  • 0.25 cup finely chopped fresh parsley
Instructions:
  • In a medium bowl, mix Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper. Shape the mixture into 1- to 2-inch meatballs.
  • In a large nonstick skillet, heat oil over medium-high heat and cook meatballs until evenly golden brown on all sides for about 10 minutes. Rotate occasionally and adjust heat as necessary to prevent overcooking.
  • Add mushrooms to the skillet, then combine Greek yogurt with vegetable broth and pour around the meatballs. Cover with a lid and simmer for 10 to 15 minutes.
  • While you wait, bring a pot of generously salted water to a boil. Cook egg noodles until tender, about 7 to 9 minutes. Drain and set aside.
  • Whisk half-and-half and cornstarch until smooth, then combine with the broth. Simmer sauce on low heat until thickened, stirring occasionally. Add remaining Worcestershire and salt, then adjust seasonings to taste.
  • Combine the cooked noodles with a generous sprinkle of fresh parsley before serving.

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