Ingredients
4
4 servings
- •1 (12 ounce) package Impossible Burger
- •½ cup Italian-flavored bread crumbs
- •¼ cup milk
- •2 tablespoons Worcestershire sauce, divided
- •1 tablespoon grated Parmesan cheese
- •2 teaspoons salt, divided
- •½ teaspoon ground black pepper
- •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
- •½ cup half-and-half
- •2 teaspoons cornstarch
- •¼ cup finely chopped fresh parsley
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.
Nutritional Facts
Per 4 servings
- Calories: 538
- Carbohydrate: 58g
- Fat: 19g
- Fiber: 5g
- Protein: 14g
- Sugar: 8g
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