This easy ORIENTAL MEATBALL VEGGIE PACKETS #RSC Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
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
DIRECTIONS
Preheat oven to 350 degrees F. In a small bowl, whisk cornstarch with soy sauce, vinegar, hoisin sauce, ginger, garlic powder and pepper. Set aside. 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. 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. Bake at 350 degrees F. for 30 minutes, or until meatballs are fully cooked. To serve, place 1/2 cup rice on each of 4 serving plates. Open each packet over rice. Sprinkle with sesame seeds.
by: Ronna F
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