Turkey Meatballs With Lemon Sauce

• 1 egg, beaten
• 1/4 cup All-Bran
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon grated lemon zest
• 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

1. In a large bowl, combine the egg, bran, Worcestershire sauce and lemon zest. Crumble turkey over mixture; mix well. Shape into 20 meatballs.
2. In a
3. 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.
4. 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.

egg, allbran, worcestershire sauce, lemon zest, turkey, chicken broth, cornstarch, yogurt, lemon juice, carrot, green onion, noodles

Taken from www.tasteofhome.com/recipes/turkey-meatballs-with-lemon-sauce/ (may not work)