1 egg, beaten
1/4 c. whole bran cereal
1 tsp. Worcestershire sauce
1/2-1 tsp. finely shredded lemon peel
1 lb. ground raw turkey
1 c. chicken or turkey broth
1/4 c. cottage cheese, blended
1 tbsp. lemon juice
1 sm. carrot, finely shredded
1 green onion, sliced

In a mixing bowl combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey; mix well. Shape into balls using about 1/4 cup mixture for each. In a Pam sprayed skillet brown meatballs on all sides. Add broth. Cover and simmer 20 minutes. Use a slotted spoon to transfer meatballs to a serving dish, reserving juice in skillet. Cover meatballs and keep them warm.

Meanwhile, for sauce, in a small mixing bowl combine cottage cheese and lemon juice; add to the reserved juices in the skillet. Cook and stir until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Add carrot and onion. Serve sauce over meatballs.