Meatballs in Dijon Sauce

Easy-to-make meatballs and a mouthwatering mustard sauce are sensational served over hot cooked noodles.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
325
(
Calories from Fat
125 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
70 mg
70 %;
Sodium
540 mg
540 %;
Total Carbohydrate
30 g
30 %
(Dietary Fiber
2 g
2 %
),
Protein
21 g
21 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
8%;
Iron
16%;
Exchanges:
2 Starch; 2 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.