Instructions: In a large bowl, beat egg whites slightly. Add turkey, bread crumbs, and onion powder. Mix well. Form into 24 meatballs. Heat oil in large skillet. Cook meatballs in skillet over medium-high heat until brown. Drain oil.

Drain pineapple, reserving juice. Set aside pineapple. Add enough water to reserved juice to make 1 cup liquid. In a bowl, combine juice/water mixture, brown sugar, vinegar, and soy sauce. Mix and pour over meatballs in skillet. Heat to boiling. Reduce heat, cover, and simmer 20 minutes, stirring occasionally. Stir in pineapple and green peppers. Cover and simmer 10 minutes. In a cup, mix cornstarch and water. Stir into skillet. Simmer 5 minutes more, stirring constantly until sauce is thickened and clear. Serve over rice.

Serving size is 4 meatballs and 1/6 of the sauce.

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