Impossible Swedish Meatballs
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Impossible Swedish Meatballs

1. Impossible Burger - 1 (12 ounce) package
2. Italian-flavored bread crumbs - ½ cup
3. Milk - ¼ cup
4. Worcestershire sauce, divided - 2 tablespoons
5. Grated Parmesan cheese - 1 tablespoon
6. Salt, divided - 2 teaspoons
7. Ground black pepper - ½ teaspoon
8. Olive oil - 1 tablespoon
9. Mushrooms, drained - 1 (4 ounce) can
10. Plain Greek yogurt - ¾ cup
11. Vegetable broth - 2 (15 ounce) cans
12. Egg noodles - 1 (6 ounce) package
13. Half-and-half - ½ cup
14. Cornstarch - 2 teaspoons
15. Finely chopped fresh parsley - ¼ cup

How to cook deliciously - Impossible Swedish Meatballs

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.