Turkey Meatballs - cooking recipe

Ingredients

1 beaten egg
1/4 cup whole all-bran cereal
1 teaspoon Worcestershire sauce
1 teaspoon finely shredded lemon peel
1 small carrot, finely shredded
1 lb ground turkey
1 tablespoon cooking oil
2 cups chicken broth
1/2 cup plain yogurt
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon dill weed

Preparation

In a mixing bowl, combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey and carrot. Mix well.
Shape into 8 or 16 meatballs (according to your size preference).
Brown meatballs in a large skillet with cooking oil.
Drain off fat.
Add broth.
Cover and simmer 20 minutes.
Reserving broth in skillet, transfer meatballs to a serving dish; cover and keep warm.
In a small mixing bowl, combine cornstarch, yogurt, lemon juice and dill weed.
Add to broth in skillet.
Cook and stir until mixture is thickened and bubbly.
Cook and stir 2 minutes more.
Serve sauce over meatballs with rice.
If not serving right away, keep pour sauce over meatballs, cover with foil and keep in a warm (300 degree) oven.