Asian Veal Meatballs with Noodles

I made this for dinner last night.  The original recipe called for either chinese noodles or fettuccine.  We used chinese noodles, but they were starchier than we liked, so next time we will use the fettuccine.

Asian Veal Meatballs with Noodles

Source: (4 servings)

1 lb. ground veal

1 cup soft bread crumbs

½ cup chopped mushrooms

1 egg

2 tablespoons thinly sliced green onion

2 tablespoons soy sauce

1-½ teaspoons minced fresh ginger

1-½ teaspoons dark sesame oil

1-½ teaspoons cornstarch

1 teaspoon beef bouillon granules

½ teaspoon dark sesame oil

2 cups cooked fettuccine

2 tablespoons thinly sliced green onion

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.

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. Add meatballs.

Serve over noodles. Sprinkle with green onion.

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