Ingredients Jump to Instructions ↓

  1. 6 oz Fresh chinese noodles OR 4 oz Dry vermicelli

  2. 1/2 c Condensed beef broth

  3. 1/3 c Water

  4. 1 tb Soy sauce

  5. 1 ts Cornstarch

  6. 2 Green onion, with 

  7. 2' tops ---

Instructions Jump to Ingredients ↑

  1. ORIENTAL MEATBALLS——– 12 oz Extra-lean beef 4 oz Lean pork(15% fat) 1/4 c Mushrooms, chopped 1 ts Ginger, fresh, shredded 2 tb Green onion, chopped 2 tb Soy sauce 1 ts Sesame oil To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl, combine all ingredients. Roll heaping teaspoons of meat mixture into 30 balls of about 1/2 inch diameter. Place on a nonstick 15′ x 10′ jelly roll pan, or coat pan with non-stick vegetable spray. Bake in preheated oven until lightly browned, 10 - 15 minutes. Drain off any drippings before serving. Makes 30 meatballs. While meatballs bake, cook noodles in lightly salted boiling water, until just tender. Cook fresh noodles 3 - 5 minutes, cook dry noodles 5 - 7 minutes. Drain cooked noodles; rinse with hot water. Pour noodles into a medium bowl; keep warm. In saucepan used to cook noodles, combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil, stirring constantly. Add drained noodles; stir gently until coated. Cut green onions into brushes or into 2-inch pieces. Cut each piece length wise into thin strips. For small serving (305 calories) spoon 1/2 Cup of noodles onto each place. Top with 5 meatballs. For large serving (610 calories) spoon 1 Cup of noodles on each plate. Top with 10 meatballs. For all menus garnish with green onion strips or brushes. Makes 6 small servings, or 3 large servings —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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