Meatballs in Dijon Sauce

 

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

• 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.