| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Mc, Sauces and | 1 | Servings | |
INGREDIENTS
| 1 | lb | Lean Ground Beef |
| 3/4 | c | Bread Crumbs |
| 1/2 | c | Water |
| 1 | Onion, finely chopped | |
| 1 | T | Dijon Mustard |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 3 | T | Flour |
| 1 | T | Cornstarch, Cornstarch or- |
| 1 | Beef Bouillon Cube | |
| 1 | c | Water |
| 1 | c | Milk |
| 3 | T | Chives, finely snipped -or- |
| 1 | T | Dried Chives |
| 1 | T | Dijon Mustard |
| 1/4 | t | Pepper |
| 1 | t | Lemon Juice |
INSTRUCTIONS
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
A Message from our Provider:
“For those who trust in God, there is always HOPE!”