Asian Veal Meatballs with Noodles

Asian Veal Meatballs with Noodles


  • 1 lb Cedar Springs Nature Veal (ground)
  • 1 cup soft bread crumbs
  • 1/2 cup chopped mushrooms
  • 1 egg
  • 2 Tbsp chopped green onion
  • 2 Tbsp soy sauce
  • 1-1/2 tsp minced fresh ginger
  • 2 tsp dark sesame oil, divided
  • 1-1/2 tsp cornstarch dissolved in 1/2 cup water
  • 1 tsp beef bouillon granules
  • Chinese noodles or fettuccine, cooked
  • Sliced green onion


  1. Heat oven to 350°F. Mix ground veal, bread crumbs, mushrooms, egg, 2 Tbsp green onion, soy sauce, ginger and 1-1/2 tsp sesame oil lightly but thoroughly. Shape into 12 meatballs. Place in greased baking pan. Bake in 350°F oven 15 to 20 minutes to medium (160°F) doneness, until lightly browned and not pink in center.
  2. Mix cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 tsp sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Top with green onion.
Print Friendly