12 oz. extra lean ground beef or turkey
3/4 c. fresh bread crumbs
3/4 c. finely chopped onion, divided
1 container (8 oz.) plain lowfat 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, bread crumbs, 1/4 cup onion, 2 tablespoons yogurt, salt and black pepper; mix just until combined. Shape in 1 inch balls. Heat a large nonstick skillet until hot. Add meatballs; brown on all sides, about 5 minutes. Stir in mushrooms, beef broth and remaining 1/2 cup onion; bring to a boil; reduce heat and simmer, covered, until meatballs are cooked, 5-6 minutes.

Meanwhile, in a small bowl combine until smooth remaining yogurt (about 2/3 cups) 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, sprinkled with chopped parsley, if desired.