Instructions: 1. In a medium mixing bowl combine egg, bread crumbs, soy sauce, gingerroot and garlic. Add meat and mix well. Shape into 24 1-inch meatballs.

2. Thread meatballs and zucchini alternately on four 12-inchskewers. Place skewers on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 more or till meatballs are no

longer pink and xucchini is tender.

3. Add 1 cherry tomato to the end of each skewer for the last minutes of

broiling.

4. Meanwhile, for sauce, in a small saucepan heat beef broth, peanut butter, and lime juice to boiling. Boil gently for 5 minutes or till thickened,

stirring occasionally with a wire whisk. Serve sauce with kabobs.

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