When you’re craving comfort food with a little twist of sophistication, the Meatballs in Dijon Gravy Recipe is an absolute champion that never disappoints. Imagine juicy, tender beef meatballs nestled in a luscious, creamy mustard gravy that perfectly balances tangy and savory flavors. This dish quickly becomes a weeknight favorite or a charming meal to share with family and friends, bringing warmth and a touch of elegance to your table with every bite.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together to build layers of flavor and texture. Each component plays its part, whether it’s the seasoning that brings depth or the Dijon mustard that adds a lovely kick to the gravy.
- 1 lb ground beef: The hearty base that forms the tender meatballs.
- 1 small onion (finely chopped): Adds subtle sweetness and moisture.
- 2 garlic cloves (minced): Infuses a fragrant, savory depth.
- ½ cup breadcrumbs: Helps bind the meatballs and keeps them soft.
- 1 egg: Acts as a glue to hold everything together.
- 2 tablespoons milk: Adds moisture for tender meatballs.
- 1 teaspoon salt: Enhances all the flavors.
- ½ teaspoon black pepper: Gives a mild heat and sharpness.
- 2 tablespoons olive oil (for frying): Throws in a lovely caramelized crust on the meatballs.
- 2 tablespoons butter: Creates a rich base for the gravy.
- 1 tablespoon all-purpose flour: Thickens the gravy to a silky consistency.
- 1 cup beef broth: Provides a deep, meaty flavor to the sauce.
- 2 tablespoons Dijon mustard: The star ingredient that lends a creamy, tangy signature to the gravy.
- ½ cup heavy cream: Gives the sauce its velvety texture.
- 1 teaspoon Worcestershire sauce: Adds a subtle umami boost.
- Chopped parsley for garnish: Freshens the dish with a pop of color and brightness.
How to Make Meatballs in Dijon Gravy Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining the ground beef with finely chopped onion, minced garlic, breadcrumbs, egg, milk, salt, and pepper in a large bowl. Mix everything just until combined to keep the meatballs tender and juicy, then form them into 1-inch meatballs—perfectly bite-sized for even cooking and dipping into that indulgent gravy.
Step 2: Brown the Meatballs
Heat olive oil in a skillet over medium heat, then add the meatballs. Fry them carefully, rolling to brown on all sides, which takes about 6 to 8 minutes. This step locks in the flavor and creates a beautiful crust that adds texture. Once browned and mostly cooked through, remove them from the pan and set aside while you work on the gravy.
Step 3: Make the Dijon Gravy
In the same skillet, melt butter and whisk in the flour, cooking for about a minute until it’s lightly golden—this forms a roux that will thicken the sauce. Slowly pour in the beef broth while whisking constantly to avoid lumps, then stir in the Dijon mustard, Worcestershire sauce, and heavy cream. Let the mixture come to a gentle simmer; this is where the gravy thickens and all those flavors marry beautifully.
Step 4: Simmer and Finish Cooking
Return the meatballs to the pan, nestling them in the gravy. Let everything simmer together for 10 to 12 minutes until the meatballs are fully cooked and the gravy has thickened to a luscious consistency. The final result is a comforting plate of meatballs smothered in creamy, tangy dijon gravy that’s impossible not to love.
How to Serve Meatballs in Dijon Gravy Recipe
Garnishes
Brighten up your dish with a sprinkle of freshly chopped parsley. Not only does it add a cheerful dash of green, but its fresh, mild flavor perfectly balances the richness of the gravy, giving your plate a pleasant harmony.
Side Dishes
This dish shines when paired with creamy mashed potatoes, silky egg noodles, or even steamed vegetables. These sides soak up the luscious dijon gravy so well, making each bite soul-satisfying. The combination creates a well-rounded meal that’s both hearty and fresh.
Creative Ways to Present
Try serving these meatballs atop a bed of buttery polenta or nestled into a warm baguette for a satisfying open-faced sandwich. You can even garnish with a dollop of sour cream or a few pickled onions to add an unexpected zing that complements the savory dijon gravy beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs in dijon gravy can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the meatballs and gravy together so the flavors continue to meld and the meatballs stay moist.
Freezing
This recipe freezes beautifully. Place the meatballs and gravy in a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To reheat, warm the meatballs and gravy slowly over low-medium heat, stirring occasionally. This ensures the sauce stays creamy and the meatballs don’t dry out. A splash of beef broth or cream can be stirred in if the gravy thickens too much during reheating.
FAQs
Can I use other types of ground meat?
Absolutely! While ground beef offers great flavor and texture, you can use ground turkey, chicken, or pork. Just adjust cooking times slightly, as leaner meats may cook faster and need extra moisture to stay tender.
Is Dijon mustard necessary?
Dijon mustard is key to the gravy’s signature tangy flavor, but if you don’t have it on hand, a good-quality yellow mustard can be substituted. The flavor will be milder, but still delicious.
Can I make the meatballs gluten-free?
Yes! Simply replace the breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers. The meatballs will stay just as tasty and tender.
How do I prevent the meatballs from falling apart?
Mix the ingredients gently and avoid overworking the meat. Using an egg and breadcrumbs helps bind them, and browning meatballs properly before simmering in the gravy sets their shape beautifully.
Can I prepare the meatballs in advance?
You sure can! Shape the meatballs and refrigerate them for a few hours or overnight before cooking. This lets the flavors develop further and makes your dinner prep quicker when it’s time to cook.
Final Thoughts
This Meatballs in Dijon Gravy Recipe is one of those treasures that brings comfort and a little flair to your dinner table in one delicious package. Once you try it, you’ll find it’s perfect for busy nights or impressing guests with minimal effort. So grab those ingredients, get cooking, and watch as this creamy, savory dish becomes a new favorite you’ll want to make again and again.
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Meatballs in Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European, American
Description
Enjoy these savory Meatballs in Dijon Gravy—a hearty and comforting main course featuring tender beef meatballs simmered in a creamy, tangy Dijon mustard sauce. Perfectly browned and cooked on the stovetop, this recipe pairs wonderfully with mashed potatoes, noodles, or steamed veggies for a satisfying meal.
Ingredients
Meatballs
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Dijon Gravy
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- Chopped parsley for garnish
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, finely chopped onion, minced garlic, breadcrumbs, egg, milk, salt, and black pepper. Mix gently until just combined to avoid tough meatballs, then shape the mixture into 1-inch meatballs.
- Brown Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and mostly cooked through, about 6–8 minutes. Remove the meatballs from the skillet and set aside.
- Make the Gravy: In the same skillet, melt butter over medium heat. Whisk in all-purpose flour and cook for 1 minute to form a roux. Slowly add beef broth, whisking constantly to prevent lumps.
- Add Flavor: Stir in Dijon mustard, Worcestershire sauce, and heavy cream. Bring the sauce up to a gentle simmer, allowing it to thicken slightly.
- Simmer Meatballs: Return the browned meatballs to the skillet. Simmer gently for 10–12 minutes until the meatballs are fully cooked and the gravy has thickened to your liking.
- Garnish and Serve: Sprinkle chopped parsley over the dish for freshness and serve warm. This dish pairs excellently with mashed potatoes, egg noodles, or steamed vegetables.
Notes
- These meatballs pair wonderfully with mashed potatoes, egg noodles, or steamed vegetables for a complete meal.
- For a tangier sauce flavor, substitute sour cream in place of heavy cream.
- Be careful not to overmix the meatball ingredients to keep them tender.
- Use fresh parsley for garnish to add a nice pop of color and freshness.
