Turkey Meatballs in Lemon Sauce

1 beaten egg
1/2 cup whole bran cereal
2 teaspoons Worcestershire sauce
2 teaspoons finely shredded lemon peel
2 small carrots finely shredded
2 pounds ground turkey
2 to 4 tablespoons cooking oil
4 cups chicken broth
1 cup plain yogurt
4 tablespoons cornstarch
4 tablespoons lemon juice
2 teaspoons dill weed

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 2 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.