Turkey Meatballs with Lemon Sauce
Serves 4-5 as hors d'oeuvre or
2-3 as salad course


Turkey Meatballs With Lemon Sauce



1 cup cooked kasha (any granulation)
1 beaten egg
1 tsp. Worcestershire sauce
1 tsp. grated lemon peel
1½ lbs. ground raw turkey
2 tbsp. cooking oil
1 cup chicken or turkey broth
¼ cup plain yogurt
1 tbsp. cornstarch
1 tbsp. lemon juice
1 small carrot, finely shredded
1 green onion, diced


Prepare kasha according to package directions, using chicken broth. Combine first 5 ingredients in mixing bowl; blend well. Shape into 12 balls. In large skillet, heat oil and brown turkey on all sides. Add broth; cover and simmer 20 minutes. Use slotted spoon to transfer turkey to serving dish. In a small bowl, combine yogurt, cornstarch, and lemon juice. Combine with pan juices in skillet and cook until sauce is thickened and bubbly. Add carrot and onion. Pour sauce over turkey.

Wolff's Kasha
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