INGREDIENTS

INSTRUCTIONS

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.
Posted to EAT-L Digest 19 Sep 96
Date:    Fri, 20 Sep 1996 08:32:47 -0400
From:    Eileen & Bob Holze <beck4@ASAN.COM>

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