Pepper Meatballs


  1. Seed the Medium Green Peppers and cut into strips. Cut the tomato into 8 wedges.
  2. Melt the margarine in a large skillet. Add the onion and cook until tender. Add the cooked meatballs, 1½ cups of water, the beef base, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper.
  3. Mix the cornstarch with the 2 Tbsp. of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes.
  4. Add the tomato, cover, and heat for about 2 to 3 minutes longer.


  • 1/2 tsp. garlic, salt
  • 2 Tbsp. cornstarch
  • 1/2 tsp. ginger, ground
  • 1 Tbsp. Nature's Best Dairy® Butter
  • 1 Peak Fresh Produce® Onion(s), (sliced)
  • 2 Peak Fresh Produce® Pepper(s), Green Bell, (medium sized)
  • 16 1 oz. Roma® Meatballs, (thawed)
  • 3 Tbsps. soy sauce
  • 1 tomato(es), (large)
  • 1 1/2 cups water
  • 2 Tbsps. water
  • 1 1/2 tsp. West Creek® Base, Beef