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Lemony Turkey Meatballs

Diet.Chef's picture
Ingredients
  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)
  Cornstarch 1 Tablespoon
  Lemon juice 1 Teaspoon
  Hot cooked noodles 3 Cup (48 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Poultry

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