Sweet-and-Sour Turkey Meatballs

Stand: 5 minutes
Prep: 25 minutes
Cook: 30 minutes
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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; sauté 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.

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 x 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.