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Thyme seasoned meatballs served with a creamy lemon and yogurt sauce
1 egg, beaten
3/8 C bread crumbs
1-1/2 tsp Worcestershire sauce
1-1/2 tsp lemon zest
1-1/2 tsp thyme, dried
1-1/2 lb turkey, ground
3 C chicken broth, low fat & low sodium
8 oz yogurt, plain & nonfat
3 Tbls cornstarch
3 Tbls lemon juice, fresh
1 large carrot, shredded
1 sm bunch green onions, sliced with green part
In a medium bowl, combine egg, bread crumbs, Worcestershire sauce, lemon zest and thyme. Add turkey and mix thoroughly. Form turkey mixture into approximately 24 – 1 inch balls.
In a large non-stick frying pan, brown meatballs over medium-high heat (add 1-2 Tbls olive oil if necessary to prevent sticking). Add chicken broth; cover and simmer over medium heat for 20 minutes.
Remove meatballs from broth and set aside. Mix yogurt, lemon juice and cornstarch until well blended. Increase broth heat to medium-high; whisk in cornstarch mixture, stirring constantly to prevent lumps. Cook until thick. Add carrots and green onions; cook an additional 2 minutes.
Serve meatballs over whole wheat pasta, such as fettuccini or egg noodles. Pour sauce over the top and enjoy!
Serves 4
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