1 lb. lean ground turkey

1 cup cooked brown rice

1 8oz can crushed pineapple in juice, drained

1/2 cup green onions

1 tbsp. light soy sauce

1 tsp. ginger Sauce:

3/4 cup reduced-sodium, low fat chicken broth

1/3 cup chili sauce

3 tbsp. rice vinegar

2 tbsp. brown sugar

2 tsp. cornstarch

1/2 tsp ground ginger


Preheat oven to 350 degrees. Combine meatball ingredients in medium bowl and mix thoroughly. Line a baking sheet with foil. Place cooking racks in foil lined baking sheet. Shape meatballs and place on the racks. Bake for about 25 minutes or until thoroughly cooked. Transfer the meatballs to a serving dish and cover to keep warm.

Combine the sauce ingredients in a small saucepan and stir until cornstarch is dissolved. Place sauce over medium heat and stir intermittently until mixture comes to a boil. Reduce heat to low, and stir for another minute or until mixture thickens slightly. Pour sauce over meatballs, and gently toss to coat meatballs and serve warm with toothpicks.