| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Sauces and, Mc | 1 | Servings | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
DIJON SAUCE 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. Posted to MC-Recipe Digest V1 #345 From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Mon, 16 Dec 1996 09:01:20 -0500
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