Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds meatless meatballs
1 ½ cups low sodium vegan beef broth	(contains yeast)
2 tablespoons Dijon mustard
3 tablespoons all purpose flour
3 tablespoons margarine	For vegan: use vegan margarine
¼ teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In 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.
2	Add meat balls. Cook about 30 minutes over low heat.	Cook until internal temperature reaches 165 F degrees for 15 seconds