| 1 | Preheat oven to 375 F. |
| 2 | In a large bowl, combine the eggs and milk. |
| 3 | Stir in bread crumbs and salt. |
| 4 | Add ground beef and mix well. |
| 5 | Shape into about 40 (1.5 inch) meatballs, then place in a shallow baking dish. |
| 6 | Bake in oven for 25 to 30 minutes or until cooked. Drain on paper towels. |
| 7 | In a large skillet, cook chopped onions in hot oil until tender. |
| 8 | Add flour, then continue cooking for 1 more minute. |
| 9 | Add meatballs to the skillet along with beef broth and oregano. Cover and simmer for about 10 minutes. |
| 10 | Remove meatballs from pan and transfer to a serving dish. |
| 11 | Add sliced mushrooms to the sauce, then bring to a boil. |
| 12 | Reduce heat, then stir in plain yogurt. |
| 13 | Season the sauce with salt and pepper, then pour over the meatballs. |
| 14 | Garnish with chopped parsley. |
| 15 | Serve with mashed potatoes or rice. |
