Meatballs in Dijon Sauce

For the Meatballs
1 pound lean ground beef
1 slice whole wheat bread - crumbled
1/4 cup finely chopped onion
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked noodles
For the Dijon Sauce
3 tablespoons all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons beef bouillon
1 cup water
1 cup skim milk
3 tablespoons finely snipped chives
1/4 teaspoon pepper
1 teaspoon lemon juice
2 tablespoons mustard

For the Meatballs
Heat oven to 400 degrees. Start a pot of boiling water. Mix all ingredients except Dijon sauce and noodles; shape into 24, 1 1/4 inch meatballs. Place on rack sprayed with nonstick cooking spray in broiler pan. Bake uncovered until brown, 20 to 25 minutes. Add noodles to boiling water and prepare according to instructions on package.

For the Dijon Sauce

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

Add meatballs to Dijon sauce, stirring gently, until meatballs are hot. Serve over noodles.

AUTHOR: Gale