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

Combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey; mix well. Shape into 8 balls using about 1/4 cup mixture for each. Brown meatballs on all sides in hot oil; drain off fat. Add broth. Cover and simmer 20 minutes. Use a slotted spoon to transfer meatballs to a serving dish, reserving juices in skillet. Cover meatballs and keep warm.

For sauce: Combine yogurt, cornstarch and lemon juice; add to the reserved juices in the skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Add carrots and onion. Serve sauce over meatballs. Makes 4 servings. 251 calories each.