Impossible Swedish Meatballs

Have you tried Impossible Burger yet? I had the chance to do a little recipe testing with some recently through AllRecipes and we all loved this meal so much! 

   

If you do Meatless Mondays or just want to try Impossible meats to see what the hype is all about I think this recipe is a great way to really see this "burger" shine. It makes wonderfully tender meatballs that brown beautifully.

As a member of the AllRecipes Allstars, I was sent some Impossible Burger to recipe test with, and this recipe is what I came up with. Thank you Impossible! 

Impossible Swedish Meatballs

Ingredients

1 Tablespoon olive oil

1 (4 ounce) can mushrooms, drained

¾ cup plain Greek yogurt

2 (15 ounce) cans vegetable broth

1 (6 ounce) package egg noodles

1/2 teaspoon salt, more to taste

1 Tablespoon Worcestershire sauce, more to taste

½ cup half-and-half

2 teaspoons cornstarch

¼ cup finely chopped fresh parsley

Meatballs

1 (12 ounce) package Impossible Burger

½ cup Italian-flavored bread crumbs

¼ cup milk

1 Tablespoons Worcestershire sauce

1 Tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

1. Combine all meatball ingredients until evenly blended and form into 1- to 2-inch meatballs.
2. Heat oil in a large nonstick skillet over medium heat 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. If the sauce is not thickened enough to your liking, add another teaspoon or two of cornstarch into a small bowl and whisk some of the warm liquid into it. Then whisk the cornstarch paste into the sauce, and bring to a low simmer until mixture thickens.
7. Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

Recipe from AllRecipes