Instructions: In a mixing bowl combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey and carrot. Mix well. Shape into balls and brown meatballs in large skillet.

Transfer meatballs into crockpot, pour over broth and cook at HIGH for about 2 to 3 hours. Meanwhile in a small mixing bowl combine cornstarch, yogurt, lemon juice and dill. When meatballs are done, reserve broth in crock and transfer meatballs to a serving dish; cover and keep warm.

Add yogurt mixture to crock, cook and stir until broth is thickened. Cook and stir 2 minutes more. Pour over meatballs. This is wonderful with rice or egg noodles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.