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. loose pack frozen broccoli cuts
2 med. carrots, bias sliced, 1/4" thick (1 c.)
1 tbsp. cooking oil
16 (1 1/2") freezer meatballs, thawed
2 c. hot 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 to 6 minutes or until veggies are crisp tender. Remove veggies from skillet. Stir sauce, add to skillet. Cook and stir over medium heat until thickened and bubbly. Stir in veggies and thawed meatballs, cover and cook about 5 minutes or until meatballs are heated through. Serve with hot cooked rice. Makes 4 servings. (See next recipe.)