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The Birkett Mills

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Entrées: Turkey Meatballs With Lemon Sauce

Serves: 4 people
1 cup cooked kasha (any granulation)
1 beaten egg
1 tsp. Worcestershire sauce
1 tsp. grated lemon peel
1 1/2 lbs. ground raw turkey
2 tbsp. cooking oil
1 cup chicken or turkey broth
1/4 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.

Turkey Meatballs With Lemon Sauce
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