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Meatballs in Dijon Sauce

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Meatballs in Dijon Sauce
  • Prep 20 min
  • Total 45 min
  • Servings 6
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Easy-to-make meatballs and a mouthwatering mustard sauce are sensational served over hot cooked noodles.
Updated Aug 14, 2006

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover meatballs and sauce served on hearty hoagie rolls make a great next-day lunch!
  • tip 2
    In a hurry? Skip the sauce and instead serve the noodles with about 2 cups prepared gravy “doctored” with a dab of Dijon.

Nutrition

325 Calories, 13 g Total Fat, 21 g Protein, 30 g Total Carbohydrate

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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