Turkey Meatballs with Lemon Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a delightful way to prepare ground turkey, relates Sally Livingstone of Lancaster, New Hampshire. Add a crisp green salad to round out the meat. Ingredients:
1 egg, beaten |
1/4 cup all-bran |
1 teaspoon worcestershire sauce |
1/2 teaspoon grated lemon peel |
1 pound lean ground turkey |
2 cups chicken broth |
2 tablespoons cornstarch |
1/2 cup fat-free plain yogurt |
2 teaspoons lemon juice |
1 small carrot, shredded |
1 green onion, sliced |
4 cups hot cooked noodles |
Directions:
1. In a large bowl, combine the egg, bran, Worcestershire sauce and lemon peel. Crumble turkey over mixture; mix well. Shape into 20 meatballs.
2. 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.
3. 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.
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