* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Noodles and Meatballs
 Categories: Main dish, Low-cal
      Yield: 6 Servings
 
      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
MMMMM---------------------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
 
MMMMM
 
... Sincerely yours Gigi
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