Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Fresh chinese noodles OR
4 oz Dry vermicelli
1/2 c Condensed beef broth
1/3 c Water
1 tb Soy sauce
1 ts Cornstarch
2 Green onion, with 2" tops

---------------------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

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