Description
A lighter take on classic stroganoff made with tender beef meatballs in a creamy mushroom sauce served over egg noodles.
Ingredients
Scale
- 1 pound lean ground beef
- 1/3 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and black pepper to taste
- 2 cups mushrooms, sliced
- 2 cups low sodium beef broth
- 1/2 cup Greek yogurt
- 2 tablespoons flour
- 1 tablespoon olive oil
- 8 ounces egg noodles
- 2 tablespoons parsley, chopped
Instructions
- Heat a large skillet over medium heat and bring a pot of salted water to a boil.
- In a bowl, mix ground beef, breadcrumbs, egg, garlic, onion, salt, and pepper.
- Form small meatballs.
- Heat olive oil in the skillet and brown meatballs on all sides, then remove.
- In the same skillet, cook mushrooms until soft.
- Sprinkle flour over mushrooms and stir.
- Pour in beef broth and stir until smooth.
- Return meatballs and simmer until cooked through.
- Lower heat and stir in Greek yogurt.
- Cook noodles, drain, and combine with sauce.
- Garnish with parsley and serve.
Notes
- Do not boil after adding yogurt to prevent curdling
- Brown meatballs well for extra flavor
- Adjust seasoning before serving
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: skinny beef meatball stroganoff, healthy stroganoff, meatball pasta, light comfort food