Delicious creamy sauce over tender and flavorful meatballs makes for a comforting family classic meal any time and with Impossible Burger this dish cooks just like ground beef
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.
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.
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.
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.
Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.
Tips
Substitute sour cream for the Greek yogurt
