Meals Matter

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Contributed By: jaynessa1
http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=35223

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

Ingredients

1 pound Lean 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

Dijon Sauce (See Below)

3 cups Hot cooked noodles

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Dijon Sauce

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

Preparation

1. Heat oven to 400ºF.

2. Mix all ingredients except Dijon Sauce and noodles; shape into twenty-four 1 1/4-inch balls. Place on rack sprayed with non-stick cooking spray in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear.

4. Prepare Dijon Sauce; add meatballs, stirring gently. Serve over noodles.

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Dijon Sauce

1. Mix flour, cornstarch, bouillon granules and water in 2-quart saucepan; stir in remaining ingredients. Cook uncovered over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Cook's Notes

Exchanges: 2 Starch Time Saver In a hurry? Skip the sauce and instead serve the noodles with about 2 cups prepared gravy “doctored” with a dab of Dijon. ; 2 1/2 High-Fat Meat Planned-Overs Leftover meatballs and sauce served on hearty hoagie rolls make a great next-day lunch!

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