Oriental Meatball Veggie Packets #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. Packed with flavor, this recipe is so easy to prepare! The Reynold's Wrap packets make clean up a breeze! It will wow your family!

• Ready In: 45 mins
• Serves: 4
• Yields: 4 2 cup servings

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

Directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk cornstarch with soy sauce, vinegar, hoisin sauce, ginger, garlic powder and pepper. Set aside.
3. 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.
4. 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.
5. Bake at 350 degrees F. for 30 minutes, or until meatballs are fully cooked.
6. To serve, place 1/2 cup rice on each of 4 serving plates. Open each packet over rice. Sprinkle with sesame seeds.