Impossible Swedish Meatballs Recipe

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.