Ingredients
2 T 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 T milk
3/4 lb. ground turkey
1/2 mediumsize zucchini, shredded
1 egg, lightly beaten
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups quick-cook rice
Directions
Heat oil in large skillet. Add onion, green pepper, and carrot. Saute 5 minutes or until onion is softened and transluscent.
Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice and ketcup. Simmer, uncovered, 10 minutes or until vegetables are tender.
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 T each.
Drop meatballs into simmering sauce; simmer, uncovered, 15 minutes or until cooked through, turning over while cooking.
Remove from heat. Stir in rice; cover; let stand 5 minutes. Fluff rice with fork before serving.
Servings: 4
Prep time: approximately 1 hour (25 minutes prep, 30 minute Cook, 5 minute stand)
Nutrient Value per serving: (if available)
calories: 593
fat: 19 g
saturated fat: 14 g
protein: 26 g
carbohydrate: 80 g
fiber: 4 g
sodium: 1,937 mg
cholesterol: 118 mg
Posted by: Deb
NOTES, COMMENTS, AND SUGGESTIONS: