Yield: 18 servings

• 1 cup tomato puree
• ½ cup chile sauce
• 1 tablespoon tomato paste
• ½ cup fruit-sweetened grape spread, or low-sugar grape jelly
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• 2 slices whole-wheat sandwich bread, crusts removed
• 1 pound lean ground turkey
• ½ cup cooked brown basmati rice
• ½ cup finely chopped onion
• 1 garlic clove, minced
• 1 large egg plus 1 egg white
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

1. Preheat the oven to 375º F.
2. Soak the bread in cold water until it is just soft, about 30 seconds. Squeeze out the moisture and place bread in a large mixing bowl. Add the turkey, rice, onion, garlic, egg, egg white, salt and pepper. Mix well with a fork.
3. Form the mixture into 1-inch meatballs; place ½ inch apart on a baking sheet. Bake 20 minutes, or until the meatballs feel firm and are white in the center.
4. Meanwhile, in a large, deep saucepan, combine the tomato puree, chile sauce, tomato paste, grape spread, chili powder, and ginger. Bring to a gentle boil, reduce the heat, and simmer the sauce, stirring to dissolve the jam. Cook until the sauce thickens slightly, about 15 minutes.
5. Add the meatballs and cook 5 minutes longer.

NUTRITION FACTS (per serving, 2 meatballs): Calories 87, Carbohydrate 11 grams (g), Fiber <1 g, Protein 6 g, Total fat 2 g, Sodium 374 milligram