Oriental Meatball Veggie Packets #rsc

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons hoisin sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 egg, beaten
• 1/2 cup evaporated milk
• 1 cup breadcrumbs
• 1/2 teaspoon onion salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 lb lean ground beef
• 1 cup corn kernel, cut from the cob
• 1 cup zucchini
• 1 cup red bell pepper
• 1/2 cup onion
• 2 cups cooked rice
• 1/2 teaspoon toasted sesame seeds
• reynolds wrap foil

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a small bowl, whisk cornstarch with soy sauce, vinegar, hoisin sauce, ginger, garlic powder and pepper. set aside.
• 3 in a large bowl, combine egg, evaporated milk, bread crumbs, onion salt, garlic powder and black pepper. crumble beef over mixture and blend well. shape into 1-inch balls.
• 4 tear off 4 12-inch pieces of reynold's wrap. set 1/4 of the vegetables onto center of each piece of foil. top each with 1/4 of the meatballs and 1/4 of the sauce. fold foil over mixture and crimp edges to make packets. place packets on a cookie sheet.
• 5 bake at 350 degrees f. for 30 minutes, or until meatballs are fully cooked.
• 6 to serve, place 1/2 cup rice on each of 4 serving plates. open each packet over rice. sprinkle with sesame seeds.