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Turkey Meatballs with Lemon Sauce

1 egg, beaten
1/4 cup All-Bran
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 pound lean ground turkey
2 cups chicken broth
2 tablespoons cornstarch
1/2 cup fat-free plain yogurt
2 teaspoons lemon juice
1 small carrot, shredded
1 green onion, sliced
4 cups hot cooked noodles

In a large bowl, combine the egg, bran, Worcestershire sauce and lemon

Printed from tasteofhome.com Oct 11, 2008

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Turkey Meatballs with Lemon Sauce cont.

peel. Crumble turkey over mixture; mix well. Shape into 20 meatballs.
In a large nonstick skillet coated with cooking spray, brown
meatballs. Add broth; bring to a boil. Reduce heat; cover and simmer
for 5-8 minutes or until turkey is no longer pink. Remove meatballs
and keep warm. Combine the cornstarch, yogurt and lemon juice
until smooth; gradually stir into cooking juices. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened.
Stir in carrot and onion; heat through. Serve over meatballs and
noodles.

Yield: 4 servings.