Yield: 1 Servings
Measure | 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 \N | 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 |
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.