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Ингредиенты
- 6 ounce Fresh chinese noodles Or possibly
- 4 ounce Dry vermicelli
- 1/2 c. Condensed beef broth
- 1/3 c. Water
- 1 Tbsp. Soy sauce
- 1 tsp Cornstarch
- 2 x Green onion, with 2" tops
- 12 ounce Extra-lean beef
- 4 ounce Lean pork(15% fat)
- 1/4 c. Mushrooms, minced
- 1 tsp Ginger, fresh, shredded
- 2 Tbsp. Green onion, minced
- 2 Tbsp. Soy sauce
- 1 tsp Sesame oil
Инструкции
- To Make Oriental Meatballs: preheat oven to 375F. In a medium bowl, combine all ingredients. Roll heaping tsp. of meat mix into 30 balls of about 1/2 inch diameter. Place on a nonstick 15" x 10" jelly roll pan, or possibly coat pan with non-stick vegetable spray. Bake in preheated oven till lightly browned, 10 - 15 min. Drain off any drippings before serving.
- Makes 30 meatballs. While meatballs bake, cook noodles in lightly salted boiling water, till just tender. Cook fresh noodles 3 - 5 min, cook dry noodles 5 - 7 min. Drain cooked noodles; rinse with warm water. Pour noodles into a medium bowl; keep hot. In saucepan used to cook noodles, combine broth, 1/3 C water, soy sauce and cornstarch. Bring to a boil, stirring constantly. Add in liquid removed noodles; stir gently till coated. Cut green onions into brushes or possibly into 2-inch pcs. Cut each piece length wise into thin strips. For small serving (305 calories) spoon 1/2 C. of noodles onto each place. Top with 5 meatballs. For large serving (610 calories)
- spoon 1 C. of noodles on each plate. Top with 10 meatballs. For all menus garnish with green onion strips or possibly brushes.
- Makes 6 small servings, or possibly 3large servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 215 | |
| Calories from Fat 19 | 9% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 647mg | 27% |
| Potassium 159mg | 5% |
| Total Carbs 39.53g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.02g | 1% |
| Protein 8.04g | 13% |
