1 beaten egg
1/2 cup whole bran cereal, crushed, or corn flake crumbs
2 teaspoons Worcestershire sauce
2 teaspoons finely shredded lemon peel
1 large carrot, finely shredded
2 pounds ground turkey or lean ground beef
2 tablespoons cooking oil
4 cups chicken broth (could use a bit less)
1 cup plain yogurt
1/4 cup cornstarch
1/4 cup lemon juice
2 tsp dill weed

In a mixing bowl combine egg, cereal, Worcestershire sauce & lemon peel. Add turkey and shredded carrot. Mix well and shape into small meatballs; brown meatballs in large skillet. Transfer meatballs to slow cooke; add broth and cook on HIGH for about 2 to 3 hours.Meanwhile in a small mixing bowl combine cornstarch, yogurt, lemon juice & 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.