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.

This entry was posted in Ground Beef, Main Dishes, Mushrooms, Yogurt. Bookmark the permalink.

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