Ingredients for Oriental Meatball Veggie Packets Rsc
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- Red Wine Vinegar
- Hoisin Sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Ground Black Pepper
- Egg
- Evaporated Milk
- Breadcrumbs
- Onion Salt
- 1 pound lean ground beef
- Corn Kernel
- Zucchini
- 2 red bell peppers, sliced
- Onion
- Cooked Rice
- 1 tablespoon toasted sesame seeds
- 4 sheets Reynolds Wrap Foil (12x18 inches each)
- 1 head broccoli florets (about 4 cups)
- 2 carrots, peeled and thinly sliced
- 1 cup snow peas
- 4 teaspoons sesame oil
- 2 green onions, sliced
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How to Make Oriental Meatball Veggie Packets Rsc
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground meat, soy sauce, ginger, garlic, and cornstarch. Gently mix until just combined. Do not overmix.
- Form the mixture into 1-inch meatballs.
- In each Reynolds Wrap packet, layer 1/4 of the broccoli florets, sliced bell peppers, carrots, and snow peas.
- Place 6-8 meatballs on top of the vegetables in each packet.
- Drizzle each packet with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil.
- Seal the packets tightly, crimping the edges to prevent leaks.
- Place packets on a baking sheet and bake for 40-45 minutes, or until meatballs are cooked through and vegetables are tender.
- Carefully open packets (be cautious of steam!), and serve immediately. Garnish with sesame seeds and green onions if desired.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
29g
Fat
35g
Carbs
25g
