Meatballs and Mushrooms in Yogurt Sauce

Jane Brody

  • 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.

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