Title: Sweet & sour turkey balls
 Categories: Poultry
      Yield: 1 Servings
 
      1 lb Ground turkey
      1    Egg; slightly beaten
      1    Cl Garlic; minced
    1/2 ts Salt
    1/4 ts Pepper
      5 tb Flour; divided
      3 tb Vegetable oil
     22 oz Pineapple chunks; in own jui
      1    Chicken bouillon cube
      1    Green pepper; sliced  1 1/2
      1    Onion; coarsely chopped
      2 tb Cornstarch
      2 tb Sugar
      1 ts Ground ginger
      2 tb Soy sauce
    1/4 c  Cider vinegar
 
  In medium bowl, mix together egg, garlic, salt, and pepper. Add ground
  turkey and two tablespoons of the flour. On wax paper, sprinkle
  remaining flour.  Drop turkey mixture by heaping tablespoons onto
  floured wax paper; roll in flour to form balls.  In nonstick frypan,
  place oil over high heat, add turkey balls and brown, turning. (About
  6 minutes). Remove turkey balls and drain on paper towels.  Remove
  oil from frying pan, reserving one tablespoon.  Drain juice from
  pineapple chunks, add enough water to make one cup (if necessary).
  Add bouillon cube to pineapple juice; stir to dissolve.  In frying
  pan over low heat, place pineapple chunks, green pepper, and onion;
  stir and cook about 2 minutes. In small bowl, place cornstarch,
  sugar, and ginger, stir in soy sauce and vinegar until smooth. Add
  pineapple juice mixture to frying pan; then add cornstarch mixture,
  stirring and cooking until clear and thickened, about 5 minutes. Add
  turkey balls to pan and warm.  Serve over rice.
  
  Makes about 18-20 turkey balls.