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Meatballs in Dijon Sauce

1 pound Lean ground beef
3/4 cup Bread crumbs
1/2 cup Water
1 small Onion -- finely chopped
1 tablespoon Dijon mustard
1/4 teaspoon Salt
1/4 teaspoon Pepper
Dijon Sauce:
3 tablespoons Flour
1 tablespoon Cornstarch
1 1/2 teaspoons Instant beef bouillon -or- 1 Beef bouillon cube
1 cup Water
1 cup Milk
3 tablespoons Chives -- finely snipped -or- 1 tablespoon Dried chives
1 tablespoon Dijon mustard
1/4 teaspoon Pepper
1 teaspoon Lemon juice

Heat oven to 400. Mix all ingredients except Dijon sauce. Shape into twenty-four 1 1/4 inch meatballs. Place on rack sprayed with nonstick cooking spray in broiler pan. Bake uncovered until done and light brown, 20 to 25 minutes. Prepare Dijon sauce; add meatballs, stirring gently until meatballs are hot. Serve over noodles. Dijon sauce: Mix flour, cornstarch, bouillon (dry) and water in a saucepan; stir in remaining ingredients. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir one minute.

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