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Turkey Meatballs with Lemon Sauce
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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 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
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |