Serves: 6
Total Calories: 476

1 (6-ounce) package fried rice mix
1 pound turkey ground raw
1 cup bread crumbs soft
1 egg large, lightly beaten
3/4 teaspoon salt
1/2 teaspoon ginger ground
1/8 teaspoon black pepper
1 tablespoon vegetable oil
1 cup sugar
3 tablespoons cornstarch
1 (8-ounce) can pineapple slice drained and juice reserved
2/3 cup cider vinegar
1 tablespoon soy sauce
2 teaspoons chicken bouillon
1 green bell pepper cut in strips
1 (2-ounce) jar pimiento sliced, drained

Preheat oven to 375°.

Prepare rice mix according to package directions. Transfer to a 3-quart oblong baking dish set aside.

In a medium bowl, mix turkey, crumbs, egg, salt, ginger, and pepper until blended. Form into twenty-four 1-inch balls. In a large skillet over medium heat, brown meatballs in hot oil 8 to 10 minutes until done set aside.

In a small saucepan, stir sugar and cornstarch. Add water to pineapple juice to make 1 1/2 cups liquid. Stir liquid, vinegar, soy sauce, and bouillon granules into sugar mixture. Add green pepper and pimientos. Stirring over medium heat, bring to a boil and boil 1 to 2 minutes until thickened.

To assemble, arrange meatballs and halved pineapple slices in rows over rice. Pour sauce over.

Bake 30 minutes or until very hot.

Nutritional Facts:

Serves: 6
Total Calories: 476
Calories from Fat: 107

More Recipes from the Outdoor Dining And Grilling Cookbook:
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Barbecued Trout Wrapped In Bacon
Charbroiled Steak
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Grilled Salmon Steaks
Hamburgers
Lamb Chop Bundles
Nutty Burgers
Polynesian Turkey Bake
Skewered Franks And Vegetables
Southern Barbecued Spareribs
Spinach-Ham Quiche
Teriyaki Surf And Turf Kabobs