Sweet-and-Sour Meatballs
on Rice

Ingredients

1 cup long-grain or jasmine rice

2 tsp canola oil

3 cups finely chopped pineapple, divided

1 660-mL bottle passata (tomato purée)

1/4 cup tomato paste

2 tsp onion powder

1 tsp garlic powder

1 tsp Worcestershire sauce

1/2 tsp salt, divided

1 500-g pkg ground turkey

1/4 cup Italian-style bread crumbs

1 green onion, finely chopped

Directions

• Cook rice according to package directions, but omitting salt, 15 to 20 min.

• Heat oil in a large pot over medium-high. Add 2 cups pineapple and cook until browned, about 10 min. Transfer to a food processor and whirl with passata, tomato paste, onion and garlic powders, Worcestershire and 1/4 tsp salt until smooth. Return sauce to pot. Season with fresh pepper. Set over medium-low and simmer, uncovered, stirring occasionally, for 5 min.

• Combine turkey with bread crumbs and remaining 1/4 tsp salt. Season with fresh pepper. Mix by hand until combined. Roll into 1-in. balls, and then gently drop into sauce. Stir in remaining 1 cup pineapple. Simmer, partially covered, stirring often, until meatballs are cooked through, about 15 more min.

• Serve meatballs warm over rice. Sprinkle with green onion.