Veal Recipes

total time: 45 minutes
4 servings

Ingredients
1 lb ground vealGround veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting.
1 cup soft bread crumbs
½ cup chopped mushrooms
1 egg
2 tablespoons chopped green onion
2 tablespoons soy sauce
1½ teaspoon minced fresh gingerGinger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.
1½ teaspoons dark sesame oil
1½ teaspoons cornstarch dissolved in 1/2 cup water
1 teaspoon beef bouillon granules
½ teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
Thinly sliced green onion

Directions
Heat oven to 350°F. (175°C)
Combine ground vealGround veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting. , bread crumbs, mushrooms, egg, chopped green onion, soy sauce, gingerGinger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later. and 1½ teaspoons sesame oil in large bowl, mixing lightly but thoroughly.
Shape into 12 meatballs.
Place in greased 15 x 10-inch (38 X 25) baking pan.
Bake in 350°F (175°C) oven 15-20 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 ½ teaspoon sesame oil.
Add meatballs; stir gently to coat.
Serve over noodles.
Sprinkle with sliced green onion.

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