1 egg, beaten
1/4 c. whole bran cereal
1 tsp. Worcestershire sauce
1/2-1 tsp. shredded lemon peel
1 lb. ground raw turkey
2 tbsp. cooking oil
1 c. chicken broth
1/4 c. plain yogurt
1 tbsp. cornstarch
1 tbsp. lemon juice
1 sm. carrot, grated
1 green onion, sliced

In a mixing bowl combine first 4 ingredients. Add turkey; mix well. Shape into 8 meat balls using about 1/4 cup mixture for each. In a 10 inch skillet brown met balls in hot oil; drain off fat. Add broth; cover and simmer 20 minutes. using a slotted spoon, transfer meat balls to serving dish; keep warm.

For sauce, combine yogurt, cornstarch and lemon juice; add to juices in skillet; cook until thickened. Add carrot and onion. Serve over meat balls. Makes 4 servings.