Rating: 4.22 stars
23 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Substitute sour cream for the Greek yogurt, if preferred.

Nutrition Facts

538 calories; protein 13.8g; carbohydrates 58g; fat 19.1g; cholesterol 57.7mg; sodium 2457.4mg. Full Nutrition
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Reviews (13)

23 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/24/2020
This recipe was ok but not a favorite for us. It was very salty and it also never thickened up. The flavor was good for being a plant based product. If I was going to make these againI would add an egg to make the meatballs less soft, I would also cut back on the broth so it was thicker. Read More
(1)
Rating: 5 stars
12/02/2020
WHOA! This recipe is a new favorite in my house. I only had plain bread crumbs so I used some oregano and basil to even out the flavor. I also didn't have plain yogurt so I used sour cream in the sauce. I never expected my husband to like this but he loved it, too (he ate his with mashed potatoes instead of noodles - it was delightful that way, too!) I got about 16 meatballs out of one batch, also, if anyone is curious. Could not love this any more - meatballs are the one thing I've been craving since giving up meat and these hit the spot. Thank you, thank you, thank you for this recipe. (I also made another batch of meatballs to use in meatball subs!) Read More
(1)
Rating: 4 stars
12/02/2020
The recipe was a bit overly salty, but otherwise a real hit! The Impossible Burger browns more quickly than animal-based beef, but the flavor is fantastic and unharmed by this. Read More
(1)
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Rating: 5 stars
11/25/2020
Wowza is all I have to say about this recipe!!! I followed this recipe to the T and I would not change a thing! Read More
Rating: 4 stars
11/25/2020
I am thinking there will be more Meatless Mondays coming up in my near future! Added some nutmeg allspice and lingonberry to my version as I have in the past. This was the first time I used ImpossibleTM and will look to find other recipes that would work well as a no-meat version! Read More
Rating: 4 stars
11/30/2020
I was really amazed by this dish! If you didn't know these weren't meat you would never guess. The recipe didn't state what temp to cook the meatballs and I recommend no higher than medium as I found the Impossible "meat" to brown quicker than real meat. This makes A LOT of thin sauce so to help thicken it I simmered for 15 minutes with the lid OFF instead of ON. I also ended up using more cornstarch with the 1/2 cup heavy cream to get it to thicken. I did not add the final 1 teaspoon of salt in step 5 as it was plenty salty without. Based on the other reviews and as stated in the cook's notes I used sour cream instead of yogurt and was happy with the flavor. The result was delicious tender meatballs packed with flavor! Read More
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Rating: 5 stars
12/23/2020
I really thought my family would notice that I switched out beef in these meatballs, but they didn't!! Everyone loved them and they were so easy to make!! Read More
Rating: 4 stars
12/07/2020
I made 2 changes because of the 15 reviews already posted: I used only 1 can of vegetable broth to decrease the liquid, and I used only the 1 tsp of salt which I put in the meatballs. I thoroughly enjoyed this recipe and am positive no one would have a clue it’s not meat. Read More
Rating: 4 stars
12/05/2020
My carnivore (aka meat eater) dad and brother were fooled by the plant balls. It seems the liquid ratio is too much for the sauce, as 30 oz vegetable broth and 1/2 cup half and half won’t thicken easily with just 2 teaspoons cornstarch. I ended up having to add an additional 2 teaspoons cornstarch, but it still didn’t thicken as much. I’m of the opinion the longer the plant balls sit in the sauce the more they begin to break down in consistency. Overall not bad, but some tweaking necessary to get to a five star rating. Read More