| 1 1⁄2 | lb | ground beef |
| 1 | white onion (minced) | |
| 1 | lb | spinach pasta |
| 10 | oz | can cream of mushroom soup |
| 1 | c | Stonyfield Organic Plain Greek Yogurt |
| 1 | pt | grape tomatoes (sliced into halves) |
| 1 | c | seasoned bread crumbs |
| 2 | eggs | |
| 1 | tbsp | season salt |
| 1⁄4 | c | olive or canola oil |
| Sauce | ||
|---|---|---|
| 1⁄2 | Stonyfield Organic Milk | |
| 2 | tbsp | paprika |
In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
Heat oil in large deep skillet over medium-high heat
Hand roll beef mixture into small 1 1/2-inch meatballs
Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
Boil pasta in salted water until tender
Before draining cooked pasta, use a glass measuring cup to scoop out about 1/4 cup of cooking water to reserve
Drain pasta and transfer to a serving bowl
Add cooking water to pasta in bowl and toss
Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes
