Sweet and Sour Turkey Meatballs

Ingredients

2 tablespoons  olive oil  

1 medium-size  onion, chopped  

1   sweet green pepper, chopped

1 large  carrot, chopped

1 can  (14-1/2 ounces) chicken broth

1 can  (15 ounces) tomato sauce  

1/4 cup  packed brown sugar

1/4 cup  distilled white vinegar

1 can  (8 ounces) crushed pineapple, packed in juice

1/4 cup  ketchup

1 slice  white bread

2 tablespoons  milk  

3/4 pound  ground turkey  

1/2 medium-size  zucchini, shredded

1   egg, lightly beaten

1 teaspoon  salt

1/2 teaspoon  black pepper  

1/2 teaspoon  garlic powder  

2 cups  quick-cook rice

Directions

1. Heat oil in large skillet. Add onion, green pepper and carrot; saute 5 minutes, until onion is softened.

2. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice and ketchup. Simmer, uncovered, 10 minutes or until vegetables are tender.

3. Meanwhile, soak bread in milk in large bowl until milk is absorbed. Add turkey, zucchini, egg, salt, pepper and garlic powder. Shape turkey mixture into 12 meatballs, about 2 tablespoons each.

4. Drop meatballs into simmering sauce; simmer, uncovered, 15 minutes or until cooked through; turn over once during cooking.

5. Remove from heat. Stir in rice; cover; let stand 5 minutes. Fluff rice with fork before serving. Makes 4 servings.

6. Oven variation for meatballs: 1. Heat oven to 350 degrees F. Omit oil. Mix onion, pepper, carrot, broth, sauce, sugar, vinegar, pineapple, ketchup in 13×9 x 2-inch baking pan. 2. Bake, uncovered, in 350 degree F oven for 40 minutes.3. Proceed with Step 3 to make meatballs. 4. Drop meatballs into hot sauce in baking pan. Bake 20 minutes, turning over once during cooking.5. Remove pan from oven. Stir in rice. Cover with foil; let stand 5 minutes. Uncover; fluff rice with fork.

Nutrition Facts

• Calories 593, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 118 mg, Sodium 1937 mg, Carbohydrate 80 g, Fiber 4 g, Protein 26 g.*
• Percent Daily Values are based on a 2,000 calorie diet*