Ingredients
- 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
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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.
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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.
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Add meatballs. Serve over noodles. Sprinkle with green onion.
