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.
Source: A friend, Jean
By Raymonde from North Bay, Ontario
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