“Meatballs” Stroganoff - Yoga Journal

“Meatballs” Stroganoff


30 minutes or fewer

For a hot, filling dinner, this take on a traditional Hungarian dish can’t be beat. Frozen spinach lightens it up and makes for a well-balanced meal. Serve over long, wide pasta to soak up the sauce.

  • SERVINGServings


  • 2 tsp. garlic-flavored olive oil
  • 2 cups frozen chopped onion
  • 1 16-oz. bag frozen whole-leaf spinach
  • 1 12-oz. pkg. frozen soy zesty Italian meatballs
  • 1 cup reduced-fat sour cream


  1. Heat oil in nonstick skillet on medium high. Add onion, and sauté 10 minutes, or until golden. Add 1/3 cup water, spinach and soy meatballs. Cover, and cook over medium heat 10 minutes, stirring occasionally.
  2. Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling. Season with salt and pepper, and serve over egg noodles, if desired.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 269
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 31 mg
  • Fat Content: 14 g
  • Fiber Content: 7 g
  • Protein Content: 18 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 622 mg
  • Sugar Content: 5 g