3/4 c. water
2 tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. instant beef bouillon granules
1/4 tsp. pepper
3 c. frozen broccoli cuts
2 med. carrots, sliced (1 c.)
1 tbsp. cooking oil
16 meatballs
2 c. cooked rice

For sauce, stir together water, soy sauce, cornstarch, ginger, bouillon granules and pepper. Set aside. In a large skillet, cook broccoli and carrots in hot oil over medium high heat for 5 or 6 minutes or until vegetables are crisp and tender. Remove from skillet. Stir sauce and cook in skillet over medium heat until thick and bubbly. Stir in vegetables and meatballs. Cook about 5 minutes. Serve with hot cooked rice.