Turkey Meatballs With Lemon Sauce

• 1 egg, beaten
• 1/4 cup all-bran cereal
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon lemon peel, grated
• 1 lb lean ground turkey
• 2 cups chicken broth
• 2 tablespoons cornstarch
• 1/2 cup plain fat-free yogurt
• 2 teaspoons lemon juice
• 1 small carrot, shredded
• 1 green onion, sliced
• 4 cups cooked egg noodles, hot

1. In a large bowl, combine egg, cereal, Worcestershire and lemon peel.
2. Crumble turkey over mixture; mix until well combined.
3. Shape into 20 meatballs.
4. In a large skillet coated with nonstick spray, brown meatballs.
5. Add broth; bring to a boil.
6. Reduce heat, cover and simmer 5-8 minutes or until turkey is no longer pink.
7. Remove meatballs and keep warm.
8. Combine the cornstarch, yogurt and lemon juice until smooth.
9. Gradually stir into juices in pan.
10. Bring to a boil; cook and stir until thickened, about 2 minutes.
11. Stir in carrot and onion; heat through.
12. Serve meatballs and sauce over noodles.

egg, allbran cereal, worcestershire sauce, lemon peel, lean ground turkey, chicken broth, cornstarch, yogurt, lemon juice, carrot, green onion, egg noodles

Taken from www.food.com/recipe/turkey-meatballs-with-lemon-sauce-203972 (may not work)