Lemony Turkey Meatballs Recipe
Ingredients
1 beaten egg white
1/4 cup whole bran cereal or rolled oats
1 teaspoon Worcestershire sauce
1/2 teaspoon finely shredded lemon peel
1 pound ground raw turkey
1 cup chicken broth
1 cup broccoli flowerets
1/2 cup thinly sliced carrot
1 green onion, sliced
1/4 cup plain low fat yogurt
1 tablespoon cornstarch
1 teaspoon lemon juice
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.
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