1 beaten egg
1/4 c. whole bran cereal
1 tsp. Worcestershire sauce
1/2-1 tsp. finely 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. shredded carrot
1 green onion, sliced

In a mixing bowl combine eggs, cereal, Worcestershire sauce and lemon peel. Add turkey, mix well. Shape into 8 balls using 1/4 cup of mixture for each. Brown in a skillet on all sides, drain off fat. Add broth. Cover and simmer 20 minutes. Use a slotted spoon to transfer meatballs to a serving dish. Reserve juices in skillet. Keep meatballs warm.

Mix yogurt, cornstarch and lemon juice. Add to reserved liquid in skillet. Cook and stir until mixture is thick and bubbly. Cook and stir 2 minutes more. Add carrot and onion. Serve over meatballs.