Turkey Meatballs with
Lemon Sauce
1 egg, beaten
1/4 cup whole bran cereal
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon finely shredded lemon peel
1 pound ground raw turkey
2 tablespoon oil
1 cup chicken or turkey broth
1/4 cup plain yogurt
1 tablespoon cornstarch
1 tablespoon lemon juice
1 sm. carrot, finely shredded
1 green onion, sliced
Combine egg, cereal, Worcestershire sauce and lemon peel.
Add turkey; mix well. Shape into 8 balls using about 1/4 cup
mixture for each. Brown meatballs on all sides in hot oil;
drain off fat. Add broth. Cover and simmer 20 minutes.
Use a slotted spoon to transfer meatballs to a serving dish,
reserving juices in skillet. Cover meatballs and keep warm.
For sauce: Combine yogurt, cornstarch and lemon juice; add
to the reserved juices in the skillet. Cook and stir until
mixture
is thickened and bubbly. Cook and stir 2 minutes more. Add
carrots and onion. Serve sauce over meatballs.
Makes 4 servings.
