Chicken Meatballs With Yogurt-Dill Sauce

• 6 ounces egg noodles
• nonstick spray coating
• 1 egg white, slightly beaten
• 1 (8 ounce) carton plain low-fat yogurt
• 14 cup dry breadcrumbs
• 2 tablespoons fresh dill or 1 12 teaspoons dried dill
• 1 teaspoon white wine worcestershire sauce
• 18 teaspoon pepper
• 12 ounces ground chicken or 12 ounces ground turkey
• 3 tablespoons all-purpose flour
• 1 cup reduced-sodium chicken broth

1. Cook noodles according to package directions (do not add salt or oil), keep warm.
2. Meanwhile, spray a shallow baking pan with nonstick spray coating; set aside.
3. In a medium bowl combine beaten egg white, 2 tablespoons of the yogurt, bread crumbs, worcesteshire sauce, pepper and HALF of the dill.
4. Add ground chicken; mix well.
5. To form meatballs, drop the chicken mixture by rounded teaspoons into prepared baking pan.
6. Bake in a 400 degree oven about 20 minutes or until no pink remains.
7. While meatballs bake, in a medium saucepan stir together the remaining yogurt and flour; add broth and remaining dill.
8. Cook and stir till thickened and bubbly.
9. Cook and stir one minute more.
10. Stir in meatballs; heat through.
11. Serve over hot noodles.

egg noodles, nonstick spray coating, egg, yogurt, breadcrumbs, fresh dill, white wine worcestershire sauce, pepper, ground chicken, allpurpose, chicken broth

Taken from www.food.com/recipe/chicken-meatballs-with-yogurt-dill-sauce-210588 (may not work)