Turkey Meatballs with Lemon Sauce

By Totlxtc

Ingredients

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

Preparation

Step 1

* In a large bowl, combine the egg, bran, Worcestershire sauce and lemon peel. Crumble turkey over mixture; mix well. Shape into 20 meatballs.
* In a large nonstick skillet coated with cooking spray, brown meatballs. Add broth; bring to a boil. Reduce heat; cover and simmer for 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 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. Yield: 4 servings.


Nutritional Analysis: 5 meatballs with 1/2 cup sauce and 1 cup noodles equals 458 calories, 12 g fat (3 g saturated fat), 143 mg cholesterol, 642 mg sodium, 55 g carbohydrate, 4 g fiber, 31 g protein.