Asian Veal Meatballs with Noodles

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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.


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Prep Time:
20 minutes

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Cook Time:
25 minutes

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Total Time:
45 minutes

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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.


 
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Nutritional Information Per Serving

400

Calories

28 g

Protein

10 g

Fat

722 mg

Sodium

46 g

Carbohydrates


138 mg cholesterol; 415 mg potassium.


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