Makes 2 servings

6	ounces 95% lean ground beef
1/3	cup fresh bread crumbs
2	tablespoons chopped green onion with top
1	tablespoon plus 1 teaspoon Dijon mustard, divided
1/2	teaspoon lemon pepper
1/4	teaspoon salt
3	ounces uncooked fettuccine or 1-1/4 cups uncooked tri-color rotini pasta
1/2	cup fat-free reduced-sodium beef broth
2	teaspoons cornstarch
3	tablespoons reduced-fat sour cream
	Minced fresh parsley (optional)

Preheat oven to 400°F. Spray broiler pan with nonstick cooking spray.
Combine beef, bread crumbs, green onion, 1 tablespoon mustard, lemon pepper and salt in small bowl. Shape into 8 meatballs. Place in single layer on prepared broiler pan. Bake, uncovered, 15 minutes or until no longer pink in centers.
Meanwhile, cook fettuccine according to package directions, omitting salt. Drain and keep warm.
Whisk together beef broth, remaining 1 teaspoon mustard and cornstarch in medium saucepan until smooth. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir about 1 tablespoon broth mixture into sour cream. Stir sour cream mixture into broth mixture in saucepan. Heat over low heat 1 minute. Do not boil. Remove from heat; stir in meatballs. Serve immediately.
Divide fettuccine between two serving plates; top with meatballs and sauce. Sprinkle with parsley, if desired.

Serving Size:	3/4 cup cooked fettuccine with 1/2 of meatballs and sauce (without garnish)
Fiber	2 g
Carbohydrate	37 g
Cholesterol	52 mg
Saturated Fat	3 g
Total Fat	8 g
Calories from Fat	23 %
Calories	318
Protein	24 g
Sodium	657 mg