Turkey Meatballs With Lemon Sauce - cooking recipe

Ingredients

1 egg, beaten
1/4 cup all-bran cereal
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon peel, grated
1 lb lean ground turkey
2 cups chicken broth
2 tablespoons cornstarch
1/2 cup plain fat-free yogurt
2 teaspoons lemon juice
1 small carrot, shredded
1 green onion, sliced
4 cups cooked egg noodles, hot

Preparation

In a large bowl, combine egg, cereal, Worcestershire and lemon peel.
Crumble turkey over mixture; mix until well combined.
Shape into 20 meatballs.
In a large skillet coated with nonstick spray, brown meatballs.
Add broth; bring to a boil.
Reduce heat, cover and simmer 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 juices in pan.
Bring to a boil; cook and stir until thickened, about 2 minutes.
Stir in carrot and onion; heat through.
Serve meatballs and sauce over noodles.