1 pack al alali Spaghetti #5, cooked
500 g ground veal
1 cup soft bread crumbs
1/2 cup al alali Pieces & Stems Mushrooms
1 egg
2 tbsps. green onion, chopped
2 tbsps. soy sauce
1 1/2 tsps. al alali Ground Ginger
2 tsps. dark sesame oil
1 1/2 tsps. al alali Corn Flour dissolved in 1/2 cup cold water
1 tsp. beef bouillon granules
Method:
• Preheat oven at 175°C (350 °F)
• In a large bowl, mix the ground veal, bread crumbs, al alali Pieces & Stems Mushrooms, egg, onion, soy sauce, al alali Ground Ginger and 1 1/2 tsps. sesame oil. Shape into 12 meatballs
• Place the meatballs in a greased baking pan and bake for 15-20 minutes, until light brown color
• In a pan, cook al alali corn flour with bouillon granules, stir occasionally until thickened. Add 1/2 tsp. sesame oil and meatballs to the mixture
• Serve the meatballs with al alali spaghetti and enjoy!