Kathie Oh's Recipe

Asian Veal Meatballs with Noodles

Category: entrees

1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 egg
2 tablespoons thinly sliced green onion
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh ginger
1-1/2 teaspoons dark sesame oil
1-1/2 teaspoons cornstarch
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine

2 tablespoons thinly sliced green onion
Instructions
Heat oven to 350°F. Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly. Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan. Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.
Dissolve cornstarch in 1/2 cup water in medium skillet; add bouillon granules. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in 1/2 teaspoon sesame oil.