1 bread slice
1/4 c. water
1 lb. lean ground chuck
Salt to taste
Pepper lightly
1/4 tsp. dry mustard
1 egg, beaten
3 tbsp. butter

SAUCE:

2 tsp. all-purpose flour
1 c. chicken broth
2 tbsp. prepared horseradish sauce
1/2 tsp. lemon juice
(Fresh parsley for garnish)

Combine first 7 ingredients until well blended (food processor works well). With floured hands, shape meat mixture into balls about 1 1/2 inches in diameter. Melt butter in large skillet, add meatballs; saute 6 to 8 minutes or until brown and lightly crisp, turning frequently. Remove, drain.

Prepare sauce by stirring flour into fat remaining in skillet, cook 1 minute, gradually stir in broth. Bring to a boil, stir in lemon juice and horseradish sauce, season with salt and pepper. Return meatballs to pan. Cover and simmer 3 minutes. 4 servings.