Asian Veal Meatballs with Noodles

Asian Veal Meatballs with Noodles

Forecast calls for showers with a chance of meatballs...veal meatballs that is, with an Asian twist! Serve these ginger-infused beauties over a fluffy cloud of Oriental noodles and we're betting there will be nothing but blue skies ahead.

Nutritional Information Per Serving

400
Calories

28g
Protein

10g
Fat

722mg
Sodium

46g
Carbohydrates

138mg
Cholesterol

415mg
Potassium

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Serves:
4

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

  1. 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.

  2. 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.

  3. Add meatballs. Serve over noodles. Sprinkle with green onion.