Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.67 Kcal (1950 kJ) | ||
| Calories from fat | 123.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 21% | |
|---|---|---|---|
| Cholesterol | 171.72mg | 57% | |
| Sodium | 579.35mg | 24% | |
| Potassium | 503.69mg | 11% | |
| Total Carbs | 51.91g | 17% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 33.59g | 67% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.3mg | 19% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.03 Kcal (423 kJ) | ||
| Calories from fat | 26.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 21% | |
|---|---|---|---|
| Cholesterol | 37.26mg | 57% | |
| Sodium | 125.7mg | 24% | |
| Potassium | 109.28mg | 11% | |
| Total Carbs | 11.26g | 17% | |
| Sugars | 0.74g | 14% | |
| Dietary Fiber | 0.65g | 12% | |
| Protein | 7.29g | 67% | |
| Vitamin C | 2.4mg | 18% | |
| Iron | 0.7mg | 19% | |
| Calcium | 16.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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