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Add a photoServings: 4
Ingredients
- 3/4 c. Water
- 2 Tbsp. Soy sauce
- 2 tsp Cornstarch
- 1/2 tsp Grnd ginger
- 1/2 tsp Instant beef bouillon granules
- 1/4 tsp Pepper
- 3 c. Frzn broccoli flowerets
- 2 med Carrots bias sliced 1/4" thk
- 1 Tbsp. Veg. oil
- 16 x Freezer Meatballs thawed - see * Note
- 2 c. Warm cooked rice
Directions
- For sauce, stir together water, soy sauce, cornstarch, ginger, bouillon granules and pepper. Set aside.
- In a large skillet cook broccoli and carrots in warm oil over medium-high heat for 5 to 6 min, or possibly till vegetables are crisp-tender. Remove vegetables from skillet. Stir sauce; add in to skillet. Cook and stir over medium heat till thickened and bubbly. Stir in vegetables and thawed meatballs; cover and cook about 5 min, or possibly till meatballs are heated through. Serve with warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 33 | 21% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 470mg | 20% |
| Potassium 182mg | 5% |
| Total Carbs 27.09g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.89g | 1% |
| Protein 3.85g | 6% |
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