Turkey Meatballs with Lemon Sauce


  • 1 egg, beaten
  • 1/4 cup All-Bran
  • 1 tsp. Worcestershire sauce
  • 1 lb. lean ground turkey
  • 1/2 tsp. grated lemon peel
  • Ad
  • 2 cups chicken broth
  • 2 Tbsp. cornstarch
  • 1/2 cup fat free plain yogurt
  • 2 tsp. lemon juice
  • 1 small carrot, shredded
  • 1 green onion, sliced
  • 4 cups hot cooked noodles


In a large bowl, combine egg, bran, Worcestershire sauce and lemon peel. Crumble turkey over mixture; mix well. Shape into 25 meatballs.

In a large skillet coated with nonstick cooking spray, brown meatballs. Add broth; bring to a boil. Reduce heat; cover and simmer for 5-10 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.

Very good

Source: A friend, Jean

By Raymonde from North Bay, Ontario


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