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Turkey Meatballs With Lemon Sauce Recipe
|Cooked kasha||240 Milliliter (Any Granulation, 1 Cup)|
|Worcestershire sauce||1 Teaspoon (5 Milliliter)|
|Grated lemon peel||1 Teaspoon (5 Milliliter)|
|Ground raw turkey||1 1⁄2 Pound (683 Gram)|
|Cooking oil||30 Milliliter (2 Tablespoon)|
|Chicken broth/Turkey broth||240 Milliliter (1 Cup)|
|Plain low fat yogurt||60 Milliliter (1/4 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Carrot||1 Small, finely shredded|
|Green onion||1 , diced|
Serving size: Complete recipe
Calories 1718 Calories from Fat 839
% Daily Value*
Total Fat 94 g144.1%
Saturated Fat 21.7 g108.7%
Trans Fat 1.9 g
Cholesterol 752.6 mg
Sodium 1440.5 mg60%
Total Carbohydrates 75 g25%
Dietary Fiber 9 g36.1%
Sugars 12.2 g
Protein 139 g277.4%
Vitamin A 183% Vitamin C 38.2%
Calcium 26.2% Iron 56.8%
*Based on a 2000 Calorie diet
In a mixing bowl combine prepared kasha with next 4 ingredients; blend well.
Shape into 12 balls.
In large skillet, heat oil and brown turkey meatballs on all sides.
Add broth; cover and simmer 20 minutes.
Use slotted spoon to transfer turkey meatballs to serving dish.
In a small bowl, combine yogurt, cornstarch and lemon juice.
Combine with pan juices in skillet and cook until sauce is thickened and bubbly.
Add carrot and onion.
Pour sauce over turkey meatballs.