12 oz. extra lean ground beef or turkey
3/4 c. fresh bread crumbs
3/4 c. finely chopped onions, divided
1 (8 oz.) container plain low fat yogurt, divided
1/2 tsp. salt
1/8 tsp. ground black pepper
2 c. sliced fresh mushrooms
1/4 c. beef or chicken broth
1 tbsp. cornstarch
1/2 tsp. 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. DO NOT BOIL. Serve with rice.