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Title: Meatballs in Dijon Sauce
Categories: Meat
Yield: 1 Servings
| 1 | lb | Lean ground beef |
| 3/4 | c | Bread crumbs |
| 1/2 | c | Water |
| 1 | sm | Onion; finely chopped |
| 1 | tb | Dijon mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper ----dijon sauce----- |
| 3 | tb | Flour |
| 1 | tb | Cornstarch |
| 1 1/2 | ts | Instant beef bouillon; -or- |
| 1 | Beef bouillon cube | |
| 1 | c | Water |
| 1 | c | Milk |
| 3 | tb | Chives; finely snipped -or- |
| 1 | tb | Dried chives |
| 1 | tb | Dijon mustard |
| 1/4 | ts | Pepper |
| 1 | ts | Lemon juice |
Heat oven to 400. Mix all ingredients except Dijon sauce. Shape into twenty-four 1 1/4 inch meatballs. Place on rack sprayed with nonstick cooking spray in broiler pan. Bake uncovered until done and light brown, 20 to 25 minutes.
Prepare Dijon sauce; add meatballs, stirring gently until meatballs are hot. Serve over noodles.
Dijon sauce: Mix flour, cornstarch, bouillon (dry) and water in a saucepan; stir in remaining ingredients. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir one minute.
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