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Asian Veal Meatballs with Noodles

1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 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

1. 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.
2. 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.