Preparation:
Combine meat, cream of rice, salt, milk and egg; mix gently but well. Refrigerate about 20 minutes for ease in shaping into meat balls. With moistened fingers, shape into 18 meat balls. In a 10 inch skillet, combine 2 cups of water, bouillon cubes and kitchen bouquet. Heat to dissolve bouillon cubes. Add meat balls and bring to a boil. Reduce heat, cover and cook 5 minutes. Turn meat balls and cook, covered, 5 minutes longer. Skim any fat from liquid in pan. Mix cornstarch with remaining 1 cup of water. Pour into skillet, and cook, stirring gently to avoid breaking meat balls, until liquid has thickened and boiled. Add cooked drained vegetables, cover and cook over low heat until vegetables are hot, about 10 minutes. Makes 4 to 6 servings. |
