In bowl, mix turkey, onion flakes, allspice, salt and pepper. Shape into 18 meatballs, 1 rounded tablespoon each.
Coat large skillet with nonstick cooking spray. Heat over medium-high. Add cabbage, salt and pepper; sauté until cabbage is wilted, 5 minutes. Add tomatoes, raisins, sugar and onion flakes. Bring to simmer. Add meatballs; cover. Bring to boil. Reduce heat to medium. Simmer, covered, until meatballs are cooked through (165 degrees F on instant-read thermometer), 13 to 15 minutes; turn meatballs over about halfway through.
Meanwhile, cook rice following package directions, omitting butter.
Serve 3 meatballs and 2/3 cup sauce with 1/2 cup rice per person. Makes 6 servings.