Ingredients:
Sauce:
2 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
1 large carrot
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
1 can (14-1/2 ounce) low sodium chicken broth
1 can (15 ounce) tomato sauce
1/4 cup brown sugar
1/4 cup rice wine vinegar
1 can (8 ounce) pineapple rings, packed in juice, cut into cubes
1/4 cup tomato ketchup
1 tablespoon cornstarch dissolved in 1 tablespoon cold water

Meatballs:
3/4 pound ground turkey
1/2 cup *whole wheat breadcrumbs
1 egg, beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
 

Directions:

1. Prepare sauce: Heat oil in large skillet. Add onion, green pepper, carrot, garlic and ginger; sauté for
   5 minutes, until onion is softened.

2. Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice and ketchup. Simmer, uncovered, 10 minutes or until vegetables are tender.

3. Prepare meatballs:  Mix turkey, breadcrumbs, egg, salt, pepper and garlic powder. With hands
   moistened with water, shape turkey mixture into small meatballs, about 1 tablespoon each.
4. Drop meatballs into simmering sauce; simmer, uncovered, 10 minutes or until cooked through; turn over
   once during cooking.
5. Stir the cornstarch mixture into the sauce and bring to the boil.  Cook for another couple of minutes until
   the sauce thickens.
6. Serve with steamed white rice or fried rice.

*To make fresh breadcrumbs:  Pulse 1 slice bread in food processor until crumbly.