Lemony Turkey Meatballs
|Egg white||1 , beaten|
|Rolled oats/Whole bran cereal||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Shredded lemon peel||1⁄2 Teaspoon|
|Ground raw turkey||1 Pound|
|Chicken broth||1 Cup (16 tbs)|
|Broccoli flowerets||1 Cup (16 tbs)|
|Sliced carrot||1⁄2 Cup (8 tbs)|
|Green onion||1 , sliced|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Hot cooked noodles||3 Cup (48 tbs)|
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.