| 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!”