Meatballs in Dijon Gravy

Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds lean ground beef 
1 teaspoon salt
2 tablespoons minced onionWash, peel and mince
1/2 cup cooked  bread crumbs
1/2 teaspoon pepper
½ teaspoon garlic powder
2 eggs
1 ½ cups low sodium beef broth
2 tablespoons Dijon mustard
3 tablespoons all purpose flour
3 tablespoons margarine
¼ teaspoon ground black pepper
For gluten free (GF): Use GF bread crumbs and GF flour. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Combine meat, salt, pepper, eggs, garlic powder and onion. Shape into balls.
2Brown in a skillet. Drain fat.
3In a sauce pan over medium high heat the margarine until melted. Add flour and stir to coat.  Whisk in broth, mustard and pepper. Bring to a boil. Reduce heat to simmer until thick about 10 minutes.
4Pour over meat balls. Cook about 30 minutes over low heat.Cook until internal temperature reaches 165 F degrees for 15 seconds

Jacqueline Larson M.S., R.D.N. and Associates