• Prep Time: 30 min

• Cook Time: 15 min

• Yield: 8 servings

Ingredients:

Meatballs

• 1 lb. of Hamburg or meatless substitute

• ½ cup Italian bread crumbs

• ¼ cup milk

• 1 tbsp. Worcestershire sauce

• 1 tbsp. parmesan cheese

• 1 tsp. salt

• ¼ white pepper

• ¼ allspice

• ¼ nutmeg

Sauce

• 1 tbsp. olive oil

• 4 oz. crimini mushrooms

• ¾ cup Greek yogurt

• 30 oz. vegetable broth

• 6 oz. egg noodles

• ½ cup half & half

• 2 tsp. corn starch

Instructions:

Combine hamburg, bread crumbs, milk, Worcestershire sauce, cheese, salt, pepper, allspice, and nutmeg in a medium bowl. Roll 1-inch meatballs and cook over medium heat in a pan until golden brown. Place meatballs aside to rest. Add 2 tablespoons vegetable broth to same pan used for cooking the meatballs. Deglaze the pan by scraping the burnt pieces off the bottom of the pan. Add sliced mushrooms to the same pan and sauté until caramelized. Whisk the remaining broth with greek yogurt then add to the pan on low heat. Whisk half & half and cornstarch in a small bowl then add to the pan on medium heat. After sauce thickens, reduce to low simmer. Add sauce to meatballs and serve with pasta or as an appetizer.