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Prep 20min
Total45min
Servings6
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Ingredients
1
lb lean (at least 80%) ground beef
1
slice whole wheat bread, crumbled
1
small onion, chopped (1/4 cup)
1
tablespoon Dijon mustard
1/4
teaspoon salt
1/4
teaspoon pepper
3
tablespoons Gold Medal™ all-purpose flour
1
tablespoon cornstarch
1 1/2
teaspoons beef bouillon granules
1
cup water
1
cup fat-free (skim) milk
3
tablespoons finely chopped fresh chives
2
tablespoons Dijon mustard
1/4
teaspoon pepper
1
teaspoon lemon juice
3
cups hot cooked noodles
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Steps
1
Heat oven to 400°F. Spray broiler pan rack with cooking spray. In large bowl, mix ground beef, bread crumbs, onion, 1 tablespoon mustard, the salt and 1/4 teaspoon pepper. Shape into 24 (1 1/4-inch) balls; place on rack in pan.
2
Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center.
3
In 2-quart saucepan, mix flour, cornstarch, bouillon granules and water; stir in all remaining ingredients except noodles. Cook uncovered over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs; stir gently. Serve over noodles.
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Leftover meatballs and sauce served on hearty hoagie rolls make a great next-day lunch!
In a hurry? Skip the sauce and instead serve the noodles with about 2 cups prepared gravy “doctored” with a dab of Dijon.
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Nutrition Facts
Serving Size:1 Serving
Calories
325
Calories from Fat
125
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
70 mg
Sodium
540 mg
Potassium
350 mg
Total Carbohydrate
30 g
Dietary Fiber
2 g
Protein
21 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
2 Starch; 2 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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