Asian Veal Meatballs with Noodles
Moist and tender, oven-baked Asian-style veal meatballs served in a savory sesame ginger sauce over Oriental noodles.
1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 large egg
2 tablespoons chopped 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 dissolved in 1/2 cup water
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
Thinly sliced green onion
- Preheat oven to 350°F (175°C). 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.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.