1 1/4 lb. ground turkey
3 tbsp. minced onion
1/2 cup dry white rice (for meatballs)
2 tbsp. ketchup (Hunts)
3 tsp. Worcestershire sauce
3/4 tsp. garlic powder
3/4 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can beef broth, divided (Swanson)
1 tbsp. cornstarch
additional white rice, cooked according to pkg. directions

With your hands, mix together first 8 ingredients. Shape into 2x2-inch balls (you should have about 10 to 12). Place in 12-inch skillet. Pour in about 3/4 of the beef broth around the meatballs. Cover. Bring to a full boil. Reduce to a rolling simmer and let cook undisturbed for 18 minutes. Add 1/4 cup water if necessary at this point. Cook for a TOTAL OF 35 MINUTES.

Mix cornstarch into the remaining beef broth in the can. Remove lid and gently push meatballs to the edges of pan. Slowly pour beef broth/corn starch mixture into center of pan, while briskly mixing into the pan broth with the other. Tip pan gently as necessary to incorporate all broth into the thickening process. Let simmer for a minute or two until sauce slightly thickens.

Serve over white rice.

Submitted by: Big Chief