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Turkey Meatballs with Lemon Sauce

 Turkey Meatballs with Lemon Sauce
"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."
4 ServingsPrep: 25 min. Cook: 30 min.


  • 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;

2 of 2

Turkey Meatballs with Lemon Sauce (continued)

Directions (continued)

  • 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.
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.