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Sweet and Sour Turkey Meatballs

Sweet and Sour Turkey Meatballs
I'm always looking for recipes that are big on taste, but quick and easy to prepare, with little clean up. This one has it all. It's my son's favorite recipe and he requests it whenever he comes home to visit. I often double the recipe so that we have leftovers for the next day's lunches. —Michele Orthner, Edmonton, Alberta
6 ServingsPrep: 50 min. Cook: 25 min.

Ingredients

  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 1 egg, beaten
  • 1/4 cup fat-free milk
  • 1 slice white bread, torn into small pieces
  • 1/2 cup shredded zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 cups uncooked instant brown rice

Directions

  • In a Dutch oven coated with cooking spray, saute the onion, carrots
  • and green pepper in oil until tender. Add the tomato sauce, broth,
© Taste of Home 2013

2 of 2

Sweet and Sour Turkey Meatballs (continued)

Directions (continued)

  • pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 10 minutes.
  • 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.
  • 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.
  • Yield: 6 servings.
Nutrition Facts: 1 cup equals 389 calories, 11 g fat (2 g saturated fat), 95 mg cholesterol, 991 mg sodium, 53 g carbohydrate, 4 g fiber, 21 g protein.
© Taste of Home 2013