1 lb. ground turkey breast (97% fat-free)
1/2 lb. ground pork tenderloin
1 T. finely minced ginger
2 T. oyster sauce
1 T. lite soy sauce
2 tsp. peanut oil
2 cloves garlic, minced
1 cup diced carrot, peeled
2 cups low-fat, low sodium chicken broth
1 cup pineapple juice
2 T. pineapple juice concentrate, do not dilute
2 T. brown sugar
1 T. cornstarch or arrowroot powder
2 T. water

Preheat the oven to 350F.

Combine the turkey, pork, ginger, oyster sauce and soy sauce in a large bowl and shape into meatballs. Place the meatballs, in a nonstick baking dish and bake, covered, for 15 minutes.

Heat the oil in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds. Add the carrots and sauté for 4 minutes. Add the broth and pineapple juice and bring the mixture to a boil. Lower the heat, add the pineapple juice concentrate and brown sugar, and simmer for 5 minutes.

Mix the cornstarch with the water and add it to the sauce. Cook until thickened, about 3 minutes. Uncover the meatballs and add the sauce. Bake for 10 minutes and serve.

Serving size=3 oz.=227 cals, 4 total fat, 1 sat. fat,
74 chol, 1 fiber

B-man :wink: