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Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 2 large carrots, chopped

  3. 1 medium green pepper, chopped

  4. 1 tablespoon olive oil

  5. 1 can (15 ounces) tomato sauce

  6. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  7. 1 can (8 ounces) unsweetened crushed pineapple, undrained

  8. 1/4 cup packed brown sugar

  9. 1/4 cup white vinegar

  10. 1/4 cup ketchup

  11. 1 egg, beaten

  12. 1/4 cup fat-free milk

  13. 1 slice white bread, torn into small pieces

  14. 1/2 cup shredded zucchini

  15. 1/2 teaspoon salt

  16. 1/2 teaspoon garlic powder

  17. 1/2 teaspoon pepper

  18. 1 pound lean ground turkey

  19. 2 cups uncooked instant brown rice

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a Dutch oven coated with cooking spray, saute 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; 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. Yield: 6 servings.

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