Asian Veal Meatballs with Noodles

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.