Meatballs Stroganoff
12 ounces extra lean ground turkey
3/4 cup fresh bread crumbs
3/4 cups finely chopped onions, divided
1 (8 ounces) container plain low fat yogurt, divided
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups sliced fresh mushrooms
1/4 cup beef or chicken broth
1 tablespoon cornstarch
1/2 teaspoon sugar
In a medium bowl combine beef, crumbs, 1/4 cup onions, 2 tablespoons yogurt, salt and black pepper; mix until combined. Shape in 1" balls. Heat a large non stick skillet until hot. Add meatballs; brown on all sides, about 5 minutes. Stir in mushrooms, beef broth and remaining 1/2 cup onions; bring to a boil; reduce heat and simmer, covered, until meatballs are cooked, 5 to 6 minutes. Meanwhile, in a small bowl combine until smooth remaining yogurt (about 2/3 cup) with cornstarch and sugar. Over very low heat stir yogurt mixture into meatballs; cook uncovered, until heated through, about 1 minute. Serve with rice.
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