Combine first 6 ingredients in bowl, mixing well. Shape into 1 inch balls. Brown in margarine in skillet. Add vegetables and saute' until tender. Stir in next 4 ingredients with 1/3 cup water. Simmer for 20 minutes. Blend cornstarch with 1/4 cup cold water in small bowl until smooth. Pour cornstarch glaze over meatballs and vegetables. Cook 2-3 minutes. Serve over rice.
By Robin from Washington, IA
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