Oriental Meatball Veggie Packets #RSC |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. Packed with flavor, this recipe is so easy to prepare! The Reynold's Wrap packets make clean up a breeze! It will wow your family! 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:
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.
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