SWEET AND SOUR TURKEY MEATBALLS
1 large onion, chopped 2 large carrots, chopped 1 medium green pepper, chopped 1 tbsp olive oil 1 can (15 oz.) tomato sauce 1 can (14- / oz.) reduced-sodium 12
chicken broth 1 can (8 oz.) unsweetened crushed pineapple, undrained / cup packed brown sugar 14 / cup white vinegar 14
/ cup ketchup 14 1 egg, beaten / cup fat-free milk 14 1 slice white bread, torn into small pieces / cup shredded zucchini 12 / tsp salt 12 / tsp garlic powder 12 / tsp pepper 12 1 lb lean ground turkey 2 cups uncooked instant brown rice Prep Time: 50 minutes Cook Time: 25 minutes Yields: 6 servings NUTRITIONAL INFORMATION Amount Per Serving: 389 calories, 11 g fat, 95 mg cholesterol, 991 mg sodium, 53 g carbohydrate, 21 g sugars, 4 g fibre, 21 g protein. 1. In a Dutch oven coated with cooking spray, sauté the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. 2. Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder and pepper. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink. 3. Add rice. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.