Crockpot Turkey Meatballs in Lemon-Yogurt Sauce

his is a light a fresh recipe that only requires a few hours to cook. I like to make a large batch of meatballs and freeze them uncooked to be used as needed. When using frozen meatballs simply place them in the crockpot, cover with sauce and bake and extra hour until done.

Ingredients:
1 beaten egg
1/2 cup whole bran cereal, crushed (bread crumbs may be substituted)
2 teaspoons Worcestershire sauce
2 teaspoons finely shredded lemon peel
1 large carrot, finely shredded
2 pounds ground turkey or lean ground beef
Non-stick cooking spray

1 can low-sodium chicken broth (14 ounces)
1 cup plain yogurt
1 Tablespoon cornstarch
1/4 cup lemon juice
2 tsp dill weed
Salt & Pepper to taste

Directions:
Preheat oven to 350 degrees.

In a mixing bowl combine egg, cereal, Worcestershire sauce & lemon peel. Add turkey and shredded carrot. Mix well and shape into small meatballs. Spray a baking sheet lined with foil (easy cleanup) with non-stick spray. Place the meatballs in a single layer and bake until browned, about 15 minutes.

In the meantime in a small bowl combine the chicken broth, yogurt, lemon juice, cornstarch, dill weed, salt & pepper.

Place meatballs in slow cooker. Add the sauce and cook on low for 3-4 hours. Serve with a vegetable puree of baked banana squash.