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* See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls 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. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (80%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 1mg||0 %|
|Sodium 535.9mg||18 %|
|Potassium 15.3mg||0 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.8g|
|Protein 0.6g||1 %|
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Calories per serving: 65
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