Skinny Meatball Stroganoff
Skinny Meatball Stroganoff
Ingredients
For the Meatballs
- 1 pound lean ground beef
- 1/4 cup onion, finely diced
- 1/2 cup zucchini, grated
- 1/4 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon cumin seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Stroganoff Sauce
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 8 ounces cremini mushrooms, quartered or halved
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1/2 cup plain non-fat Greek yogurt
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the lean ground beef, diced onion, grated zucchini, breadcrumbs, egg, cumin seeds, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 5 min
- 3
Roll the mixture into 1-inch uniform meatballs and arrange them in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and lightly browned.
⏱️ 20 min•🌡️ 400
- 4
While the meatballs are baking, prepare the sauce. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min
- 5
Add the quartered mushrooms to the skillet with the onions. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. Season with a pinch of salt and pepper.
⏱️ 7 min
- 6
In a separate small bowl, whisk together the tomato paste and beef broth until smooth.
⏱️ 2 min
- 7
Pour the broth mixture into the skillet with the onions and mushrooms. Bring to a gentle simmer, then reduce heat to low. Stir in the Greek yogurt until fully combined and the sauce is smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 5 min
- 8
Add the cooked meatballs to the simmering stroganoff sauce. Stir gently to coat the meatballs and allow them to heat through and absorb the flavors for 3-5 minutes.
⏱️ 5 min
- 9
Garnish with fresh chopped parsley and serve hot over your choice of mashed potatoes, pasta, or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Skinny Meatball Stroganoff
Ingredients
For the Meatballs
- 1 pound lean ground beef
- 1/4 cup onion, finely diced
- 1/2 cup zucchini, grated
- 1/4 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon cumin seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Stroganoff Sauce
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 8 ounces cremini mushrooms, quartered or halved
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1/2 cup plain non-fat Greek yogurt
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the lean ground beef, diced onion, grated zucchini, breadcrumbs, egg, cumin seeds, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 5 min - 3
Roll the mixture into 1-inch uniform meatballs and arrange them in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and lightly browned.
⏱️ 20 min•🌡️ 400 - 4
While the meatballs are baking, prepare the sauce. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min - 5
Add the quartered mushrooms to the skillet with the onions. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. Season with a pinch of salt and pepper.
⏱️ 7 min - 6
In a separate small bowl, whisk together the tomato paste and beef broth until smooth.
⏱️ 2 min - 7
Pour the broth mixture into the skillet with the onions and mushrooms. Bring to a gentle simmer, then reduce heat to low. Stir in the Greek yogurt until fully combined and the sauce is smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste.
⏱️ 5 min - 8
Add the cooked meatballs to the simmering stroganoff sauce. Stir gently to coat the meatballs and allow them to heat through and absorb the flavors for 3-5 minutes.
⏱️ 5 min - 9
Garnish with fresh chopped parsley and serve hot over your choice of mashed potatoes, pasta, or rice.
⏱️ 1 min