Turkey Meatballs With Lemon Sauce
|Cooked kasha||240 Milliliter (Any Granulation, 1 Cup)|
|Worcestershire sauce||1 Teaspoon (5 Milliliter)|
|Grated lemon peel||1 Teaspoon (5 Milliliter)|
|Ground raw turkey||1 1⁄2 Pound (683 Gram)|
|Cooking oil||30 Milliliter (2 Tablespoon)|
|Chicken broth/Turkey broth||240 Milliliter (1 Cup)|
|Plain low fat yogurt||60 Milliliter (1/4 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Carrot||1 Small, finely shredded|
|Green onion||1 , diced|
Prepare kasha according to package directions, using chicken broth variation.
In a mixing bowl combine prepared kasha with next 4 ingredients; blend well.
Shape into 12 balls.
In large skillet, heat oil and brown turkey meatballs on all sides.
Add broth; cover and simmer 20 minutes.
Use slotted spoon to transfer turkey meatballs to serving dish.
In a small bowl, combine yogurt, cornstarch and lemon juice.
Combine with pan juices in skillet and cook until sauce is thickened and bubbly.
Add carrot and onion.
Pour sauce over turkey meatballs.