Meatballs in Dijon Sauce
rec.food.recipes/Bill Wight (2001)

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.