1 lb. lean ground beef
1 slice whole wheat bread, crumbled
1 sm. onion, finely chopped (about 1/4 c.)
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
Dijon Sauce (below)
3 cups hot cooked noodles

Heat oven to 400 degrees. Spray broiler pan rack with nonstick cooking spray. Mix all ingredients except Dijon Sauce and noodles. Shape mixture into twenty four 1 1/4-inch balls. Place on rack in broiler pan. Bake uncovered 20 to 25 minutes or until no longer pink in center. Prepare Dijon Sauce. Gently stir meatballs into sauce. Serve over noodles. Makes 6 servings.

3 tbsp. Gold Medal all-purpose flour
1 tbsp. cornstarch
1 1/2 tsp. beef bouillon granules
1 c. water
1 c. skim milk
3 tbsp. finely chopped fresh chives
2 tbsp. Dijon mustard
1/4 tsp. pepper
1 tsp. lemon juice

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