3/4 c. water
2 tbsp. soy sauce
2 tbsp. 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 inch thick (makes 1 cup)
1 tbsp. cooking oil
16 (1 1/2 inch) meatballs (from recipe below)
2 c. hot cooked rice

For sauce, stir together water, soy sauce, cornstarch, ginger bouillon granules and pepper. Set aside. (This sauce is great with any stir-fry dish!) In a large skillet, (or wok) cook broccoli and carrots in hot oil over medium-high heat for 5 to 6 minutes or until vegetables are crisp-tender. Remove vegetables from skillet. Stir sauce; add to skillet. Cook and stir over medium heat until thickened and bubbly. Stir in vegetables and thawed meatballs; cover and cook about 5 minutes or until meatballs are heated through. Serve with hot cooked rice. Makes 4 servings.

MEATBALL RECIPE:

(To use the frozen meatballs, let them stand, covered, in the refrigerator for 8 hours or overnight to thaw. Or, defrost them in microwave just before using).

1 egg, beaten
3/4 c. soft bread crumbs (1 slice)
1/3 c. milk
1 tsp. Worcestershire sauce
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. garlic powder
1 1/2 lb. ground beef

In a large bowl, combine egg, bread crumbs, milk, Worcestershire sauce, onion powder, salt and garlic powder. Add beef; mix well. Shape into 1 1/2 inch meatballs. Place the meatballs in a single layer in a 15 x 10 x 1 inch baking pan. Bake in a 350 degree oven for 20 minutes or until meatballs are no longer pink in center. Remove with a slotted spoon and drain on paper towels. Cool meatballs for 15 minutes. To store, place the meatballs in freezer containers. Seal, label, and freeze containers for up to 6 months. (These meatballs are also great in spaghetti, pasta, etc.)