Asian Veal Meatballs with Noodles

• From: National Cattleman's Beef Association

Ingredients

• 1 lb ground veal

• 1 cup soft bread crumbs

• 1/2 cup chopped mushrooms

• 1 egg

• 2 Tbs chopped green onion

• 2 Tbs soy sauce

• 1- 1/2 tsp minced fresh ginger

• 1- 1/2 tsp dark sesame oil

• 1- 1/2 tsp cornstarch dissolved in 1/2 cup water

• 1 tsp beef bouillon granules

• 1/2 tsp dark sesame oil

• 2 cups cooked Oriental noodles or fettuccine

• Thinly sliced green onion

These succulent meatballs are rich in the flavors of ginger and sesame.

Directions

• Heat oven to 350°F. Combine ground veal, bread crumbs, mushrooms, egg, chopped 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.
• Combine cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Sprinkle with sliced green onion.