Step 1

Preheat the oven to 400° and lightly oil a baking sheet or large oven-safe skillet.

Step 2

Place the mushrooms, breadcrumbs, beans, onion, garlic, Worcestershire sauce, soy sauce, pepper and nutmeg into the bowl of a food processor. Pulse until the ingredients are finely chopped and well mixed.

Step 3

Roll the mixture into 1-inch balls (about 24 of them) and arrange them on the baking sheet or in the skillet. Bake for about 30 minutes, turning once halfway through, until lightly browned.

Step 4

While the meatballs bake, coat the bottom of a medium saucepan or skillet with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.

Step 5

Whisk in the broth, coconut milk, and Worcestershire sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture so sit for at least 5 minutes — it will continue to thicken up. Season with salt to taste.

Step 6

While the meatballs bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain into a colander and toss with a bit of olive oil.

Step 7

Divide the pasta among 4 plates or bowls. If the meatballs are in a skillet, pour the sauce over them, or if they're on a baking sheet, add them to the pot with the sauce. Divide the meatballs and sauce over the pasta. Serve.