Meatballs in dijon sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ¾ | cup | Bread crumbs |
| ½ | cup | Water |
| 1 | small | Onion; finely chopped |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper ---dijon sauce----- |
| 3 | tablespoons | Flour |
| 1 | tablespoon | Cornstarch |
| 1½ | teaspoon | Instant beef bouillon; -or- |
| 1 | Beef bouillon cube | |
| 1 | cup | Water |
| 1 | cup | Milk |
| 3 | tablespoons | Chives; finely snipped -or- |
| 1 | tablespoon | Dried chives |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Lemon juice |
Directions
Heat oven to 400. Mix all ingredients except Dijon sauce. Shape into twenty-four 1¼ 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.