Ingredients

• 1 egg, beaten
• 1/4 cup All-Bran
• 1 tsp. Worcestershire sauce
• 1 lb. lean ground turkey
• 1/2 tsp. grated lemon peel
• 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

Directions

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

Related: Turkey Meatball Recipes