- 2 t. olive oil
- 1 medium onion, peeled and finely chopped
- 1 lb. extra-lean ground beef
- 2 slices partly stale bread, crumbled (or bread crumbs)
- 1 egg, lightly beater
- 2 ¼ cups plain nonfat or low-fat yogurt
- ½ t. salt, or to taste
- ¼ t. marjoram
- ¼ no-salt seasoning
- freshly ground pepper to taste
- ½ cup wheat germ (approximately) (we usually leave this out and add a little bread crumbs)
- 2 cups sliced or chopped mushrooms
- 1 T. fresh lemon juice
Preheat the oven to 350
Heat 1 t. of the oil briefly in a small nonstick skillet, add the onion, and sauté the vegetable for 3 minutes or until it is softened. Transfer the onion to a large bowl.
To the bowl add the beef, bread crumbs, egg, ¼ cup of the yogurt, salt (if desired), marjoram, no-salt seasoning, and pepper, and mix the ingredients well.
Shape the meat mixture into 1 ¼-inch balls. Roll the meatballs in the wheat germ, and place them on a baking tray such as a large cookie sheet.
Place the pan in the hot oven, and bake the meatballs for 20 minutes. Remove the meatballs with a slotted spoon to a colander or a bowl lined with paper towels, and cover the meatballs to keep them warm.
In a large nonstick skillet, heat the remaining teaspoon of oil briefly. Add the mushrooms, and sauté them until they begin to give up their liquid. Stir in the remaining 2 cups of yogurt and the lemon juice. Add the drained meatballs, and simmer but do not boil the meatballs for 5 to 10 minutes to heat the meat through.
The meatballs go well with noodles, brown rice cooked in beef broth, or mashed potatoes. Garnish with minced fresh parsley.