1 (6 oz.) pkg. florentine rice mix
1 1/2 lb. ground turkey
2 tbsp. olive oil
Italian seasoning to taste
1 (28 oz.) can tomatoes
1 (16 oz.) can tomato sauce

Prepare rice as label directs, omitting butter. Let cool slightly. In large bowl, with hands, mix rice, turkey and 2 tablespoons water. Form turkey mixture into 24 balls (about 1/4 cup each).

In 12 inch skillet over medium heat, in hot olive oil, cook meatballs in batches until brown on all sides. Return all meatballs to skillet. Stir in tomatoes and sauce. Bring to a boil. Reduce heat to low and cook covered, 30 minutes.