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 onion | Wash, 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine meat, salt, pepper, eggs, garlic powder and onion. Shape into balls. | |
| 2 | Brown in a skillet. Drain fat. | |
| 3 | 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. | |
| 4 | Pour over meat balls. Cook about 30 minutes over low heat. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
