|Meat loaf mixture||2 Pound (Ground Beef, Pork, And Veal)|
|Crushed pretzels||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Canned mixed vegetable juice||46 Ounce (1 Can)|
|Instant beef broth/2 beef-flavor bouillon cubes||2 Ounce (2 Envelopes)|
|Prepared mustard||1⁄2 Tablespoon|
1. Mix meat-loaf mixture lightly with eggs, pretzels, parsley, onion, lemon juice, paprika, and salt until well-blended; shape into 16 balls.
2. Combine mixed vegetable juices and instant beef broth or bouillon cubes in a kettle or Dutch oven; heat, crushing cubes, if using, with a spoon, to boil; add meat balls.
3. Simmer 25 minutes, or until cooked through. Remove with a slotted spoon and set aside. Pour liquid into a 4-cup measure. (There should be 3 cups).
4. Melt butter or margarine in same kettle; blend in flour, then stir in the 3 cups liquid and mustard. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Return meat balls; heat just until bubbly hot.