Ingredients
1 large onion, chopped2 large carrots, chopped1 medium green pepper, chopped1 tablespoon olive oil1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (8 ounces) unsweetened crushed pineapple, undrained1/4 cup packed brown sugar1/4 cup white vinegar1/4 cup ketchup1 egg, beaten1/4 cup fat-free milk1 slice white bread, torn into small pieces1/2 cup shredded zucchini1/2 teaspoon garlic powder1/2 teaspoon pepper1/8 teaspoon salt1 pound lean ground turkey2 cups uncooked instant brown rice
Preparation
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.
Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, garlic powder, pepper and salt. 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.
