MEATBALLS:

1 lb. extra lean ground beef
3 green onions, chopped
1 egg, slightly beaten
1 tsp. ground ginger
1/8 tsp. garlic powder

SAUCE:

1/2 c. water
2 tsp. cornstarch
1 tsp. white wine vinegar
1 tbsp. soy sauce
2 tsp. parsley flakes

Combine meatball ingredients in medium mixing bowl. Blend thoroughly. Form meatballs by using 2 level teaspoons for each. P lace meatballs in 12 x 8 inch microwaveable dish. Microwave on high 4 to 7 minutes or until meatballs are no longer pink, turning once or twice during cooking. Remove meatballs from dish and set aside.

Combine water and cornstarch and blend into meat juices in the baking dish. Combine other ingredients. Microwave on high for 4 to 7 minutes or until thickened and bubbly, stirring once or twice. Pour sauce over meatballs and heat 1 to 3 minutes or until thoroughly heated.