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
Preparation
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.
Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center.
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.
