Preparation / Directions:
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.