Ingredients
1 pound ground veal
1 cup soft bread crumbs
1/2 cup chopped mushrooms
1 egg
2 tablespoons thinly sliced green onion
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh ginger
1-1/2 teaspoons dark sesame oil
1-1/2 teaspoons cornstarch
1 teaspoon beef bouillon granules
1/2 teaspoon dark sesame oil
2 cups cooked Oriental noodles or fettuccine
2 tablespoons thinly sliced green onion

Method:
Heat oven to 350°F.  Combine ground veal, bread crumbs, mushrooms, egg, 2 tablespoons green onion, soy sauce, ginger and 1-1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly.  Shape into 12 meatballs.  Place in greased 15 x 10-inch baking pan.  Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center.Dissolve cornstarch in 1/2 cup water in medium skillet; add bouillon granules.  Bring to a boil, stirring constantly; cook and stir until thickened.  Stir in 1/2 teaspoon sesame oil.  Add meatballs. Serve over noodles. Sprinkle with green onion.