| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Low-cal, Main dish | 6 | Servings |
INGREDIENTS
| 6 | oz | Fresh chinese noodles OR |
| 4 | oz | Dry vermicelli |
| 1/2 | c | Condensed beef broth |
| 1/3 | c | Water |
| 1 | T | Soy sauce |
| 1 | t | Cornstarch |
| 2 | Green onion, with 2" tops | |
| 12 | oz | Extra-lean beef |
| 4 | oz | Lean pork, 15% fat |
| 1/4 | c | Mushrooms, chopped |
| 1 | t | Ginger, fresh shredded |
| 2 | T | Green onion, chopped |
| 2 | T | Soy sauce |
| 1 | t | Sesame oil |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 176
Total Fat: 19.9g
Cholesterol: 51.6mg
Sodium: 573.5mg
Potassium: 342.6mg
Carbohydrates: 33.1g
Fiber: 1.4g
Sugar: <1g
Protein: 20.1g