Turkey Meatballs with Lemon Sauce Recipe

Be the first to add a review
3 1
Publisher Photo
"This is a delightful way to prepare ground turkey," relates Sally Livingstone of Lancaster, New Hampshire. "Add a crisp green salad to round out the meat."
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES:4 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

5 meatballs with 1/2 cup sauce and 1 cup noodles equals 458 calories, 12 g fat (3 g saturated fat), 143 mg cholesterol, 642 mg sodium, 55 g carbohydrate, 4 g fiber, 31 g protein.


  1. In a large bowl, combine the egg, bran, Worcestershire sauce and lemon peel. Crumble turkey over mixture; mix well. Shape into 20 meatballs.
  2. 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.
  3. 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.
Originally published as Turkey Meatballs with Lemon Sauce in Light & Tasty June/July 2005, p9

Reviews for Turkey Meatballs with Lemon Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image