Turkey Meatballs with Lemon Sauce Recipe

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Turkey Meatballs with Lemon Sauce Recipe
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Turkey Meatballs with Lemon Sauce Recipe

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"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 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

Directions

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 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

Nutritional Facts

5 each: 458 calories, 12g fat (3g saturated fat), 143mg cholesterol, 642mg sodium, 55g carbohydrate (0 sugars, 4g fiber), 31g protein.

  • 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
  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

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