Lemony Turkey Meatballs Recipe
Ingredients
| Egg white | 1 , beaten | |
| 1/4 cup whole bran cereal or rolled oats | ||
| Worcestershire sauce | 1 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| 1 pound ground raw turkey | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Green onion | 1 , sliced | |
| Low fat plain yogurt | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| 3 cups hot cooked noodles | ||
Directions
In a mixing bowl combine egg white, cereal, Worcestershire sauce, and lemon peel.
Add turkey; mix well. (Mixture will be soft.)
Shape into 24 meatballs.
Arrange meatballs in a 12x7 1/2x2 inch dish.
Cover with waxed paper.
Cook on 100% power (high) for 4 to 6 minutes or till meatballs are no longer pink, rearranging and turning meatballs over after 3 minutes.
Drain off fat.
Meanwhile, for sauce, in a 4 cup measure stir together chicken broth, broccoli, carrot, and green onion.
In a small bowl stir together yogurt and cornstarch; stir into vegetable mixture.
Cook sauce, uncovered, on high for 4 to 6 minutes or till thickened and bubbly, stirring after every minute till slightly thickened, then every 30 seconds.
Stir in lemon juice; pour sauce over meatballs.
Add turkey; mix well. (Mixture will be soft.)
Shape into 24 meatballs.
Arrange meatballs in a 12x7 1/2x2 inch dish.
Cover with waxed paper.
Cook on 100% power (high) for 4 to 6 minutes or till meatballs are no longer pink, rearranging and turning meatballs over after 3 minutes.
Drain off fat.
Meanwhile, for sauce, in a 4 cup measure stir together chicken broth, broccoli, carrot, and green onion.
In a small bowl stir together yogurt and cornstarch; stir into vegetable mixture.
Cook sauce, uncovered, on high for 4 to 6 minutes or till thickened and bubbly, stirring after every minute till slightly thickened, then every 30 seconds.
Stir in lemon juice; pour sauce over meatballs.
Chef
