From: My Recipe Box
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 large carrots, chopped
- 1 (14.5 ounce) can chicken broth
- 1 (15 ounce) can tomato sauce
- 1/4 cup packed brown sugar
- 1/4 cup distilled white vinegar
- 1 (8 ounce) can crushed pineapple with juice
- 1/4 cup ketchup
- 1 slice white bread
- 2 tablespoons milk
- 3/4 pound ground turkey (or chicken)
- 1/2 zucchini, shredded
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups instant rice*
Heat oil in a large skillet. Add onion, green pepper, and carrot (zucchini if you want). Cover for 5 minutes, until onion is softened.
Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.
Simmer for 10 minutes, or until the veggies are tender.
While your veggies are simmering, soak the bread in the milk until it is absorbed. Mix the ground turkey, shredded zucchini, egg, salt, black pepper, and garlic powder. Shape into about 12 meatballs (about 2 Tbs each).
Drop the meatballs into the simmering sauce. Cook 15 minutes, or until cooked through. Turn over half way through cooking.
Remove skillet from heat.
*Optional - stir in rice. Cover and let stand 5 minutes. Fluff rice with fork before serving.
