Oriental Meatball Veggie Packets #Rsc - cooking recipe

Ingredients

2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons hoisin sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 egg, beaten
1/2 cup evaporated milk
1 cup breadcrumbs
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 lb lean ground beef
1 cup corn kernel, cut from the cob
1 cup zucchini
1 cup red bell pepper
1/2 cup onion
2 cups cooked rice
1/2 teaspoon toasted sesame seeds
Reynolds Wrap Foil

Preparation

Preheat oven to 350 degrees F.
In a small bowl, whisk cornstarch with soy sauce, vinegar, hoisin sauce, ginger, garlic powder and pepper. Set aside.
In a large bowl, combine egg, evaporated milk, bread crumbs, onion salt, garlic powder and black pepper. Crumble beef over mixture and blend well. Shape into 1-inch balls.
Tear off 4 12-inch pieces of Reynold's Wrap. Set 1/4 of the vegetables onto center of each piece of foil. Top each with 1/4 of the meatballs and 1/4 of the sauce. Fold foil over mixture and crimp edges to make packets. Place packets on a cookie sheet.
Bake at 350 degrees F. for 30 minutes, or until meatballs are fully cooked.
To serve, place 1/2 cup rice on each of 4 serving plates. Open each packet over rice. Sprinkle with sesame seeds.