Recipe - Meatballs In Dijon Sauce

1 pound Lean Ground Beef
Three fourths cup Bread Crumbs
One half cup Water
1 small Onion, finely chopped
1 tablespoon Dijon Mustard
One fourth teaspoon Salt
One fourth teaspoon Pepper

DIJON SAUCE
3 tablespoon Flour
1 tablespoon Cornstarch
1 One half teaspoon Instant Beef Bouillon, or
1 Beef Bouillon Cube
1 cup Water
1 cup Milk
3 tablespoon Chives, finely snipped or
1 tablespoon Dried Chives
1 tablespoon Dijon Mustard
One fourth teaspoon Pepper
1 teaspoon Lemon Juice

Heat oven to 400. Mix all ingredients except Dijon sauce. Shape into
twentyfour 1 One fourth 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.
Posted to MCRecipe Digest V1 #345

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Mon, 16 Dec 1996 09:01:20 0500