Oriental Noodles & Meatballs

Directions

To Make Oriental Meatballs: preheat oven to 375℉ (190℃).

In a medium bowl, combine all ingredients.

Roll heaping teaspoons of meat mixture into 30 balls of about ½ 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 to 15 minutes.

Drain off any drippings before serving.

While meatballs bake, cook noodles in lightly salted boiling water, until just tender.

Cook fresh noodles 3 to 5 minutes, cook dry noodles 5 to 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, ⅓ cup 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 ½ 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.