If you’re searching for a weeknight dinner that feels both comforting and just a touch fancy, you can’t go wrong with Meatballs in Dijon Gravy. Imagine juicy, tender meatballs nestling in a creamy, tangy mustard-spiked sauce that practically begs to be poured over a mountain of mashed potatoes or twirled up with egg noodles. Each bite is pure comfort, with layers of flavor from the sharp Dijon to the silky gravy and those perfectly browned beefy morsels. This dish is guaranteed to become a favorite for both casual family meals and cozy dinner parties.

Meatballs in Dijon Gravy Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about Meatballs in Dijon Gravy is the short, pantry-friendly list of ingredients. Each one plays a crucial role in building the flavors and luxurious texture that make this dish unforgettable.

Ground beef: The heart of the meatballs, offering juicy texture and rich flavor in every bite.
Breadcrumbs: Essential for keeping the meatballs tender and helping them hold their shape.
Egg: Binds the mixture together, ensuring perfectly formed meatballs.
Grated onion: Adds subtle sweetness and moisture, making the meatballs soft and flavorful.
Dijon mustard: This is the secret ingredient that brightens both the meatballs and the gravy; don’t be shy!
Garlic: Brings depth and a gentle kick to the mix.
Salt and black pepper: The foundation of great seasoning in any savory dish.
Olive oil: For browning the meatballs and giving them that irresistible crust.
Unsalted butter: Lends richness to the gravy while helping form the roux.
All-purpose flour: Thickens the sauce to the ideal silky consistency.
Beef broth: Adds savory depth and brings together the flavors in the gravy.
Heavy cream: Makes the sauce ultra-creamy and luxuriously smooth.
Fresh parsley: For a burst of color and a little herbal lift to finish everything off.

How to Make Meatballs in Dijon Gravy

Step 1: Combine the Meatball Ingredients

Start by grabbing a large bowl and adding the ground beef, breadcrumbs, egg, grated onion, Dijon mustard, minced garlic, salt, and pepper. Mix everything gently—just enough to bring it together, so the meatballs stay tender and juicy. Over-mixing can make them tough, so a light touch works wonders here!

Step 2: Shape and Brown the Meatballs

Using your hands or a small scoop, form the mixture into one-inch meatballs. You should get about 18 to 20 of them. Heat the olive oil in a large skillet over medium heat and, working in batches if needed, brown the meatballs on all sides. This step is all about building flavor—it creates crispy bits on the outside for great texture and captures a little caramelized flavor, too. Once browned, transfer the meatballs to a plate and set them aside; they’ll finish cooking in the gravy!

Step 3: Make the Roux and Gravy Base

Don’t clean out your skillet—those browned bits are pure gold! Melt the butter over medium heat, then whisk in the flour to form a roux. Let it cook for 1 to 2 minutes, stirring constantly, until the mixture smells a little nutty and looks pale golden. This is the foundation for that luscious Dijon gravy.

Step 4: Whisk in Broth and Dijon

Slowly whisk in the beef broth, using the whisk to scrape up any flavorful browned bits stuck to the pan. Add the second hit of Dijon mustard, which plays the starring role in this sauce. Let the liquid simmer for a couple minutes until it thickens nicely.

Step 5: Finish with Cream and Simmer the Meatballs

Reduce the heat to low and gently stir in the heavy cream. The gravy will turn luxuriously smooth and glossy. Return the browned meatballs (and any juices) to the pan, nestling them into the sauce. Cover the skillet and let everything simmer for about 10 minutes so the meatballs cook through and absorb all that tangy, creamy flavor.

How to Serve Meatballs in Dijon Gravy

Garnishes

Don’t skip the finishing sprinkle of fresh parsley. It adds a pop of color and a hint of herbal brightness that wakes up the dish. For a little zing, try a light dusting of cracked black pepper or even a few lemon zest curls on top—simple touches that make Meatballs in Dijon Gravy extra inviting.

Side Dishes

These meatballs are destined for creamy mashed potatoes, pillowy egg noodles, or even a bed of fluffy rice—all excellent for soaking up every last bit of gravy. If you want something lighter, pair them with simply steamed or roasted green beans, broccoli, or a green salad.

Creative Ways to Present

If you want to impress, serve Meatballs in Dijon Gravy as sliders nestled in soft rolls, garnish with chopped chives, or skewer the meatballs and set them atop appetizer spoons with a drizzle of gravy. It’s a crowd-pleaser as a main course or a stellar little bite for cocktail parties!

Make Ahead and Storage

Storing Leftovers

Place any leftovers (gravy and meatballs together) in an airtight container and keep them in the refrigerator for up to 3 days. The flavors actually deepen and meld as they rest, making for an even tastier lunch the next day!

Freezing

For best results, freeze the meatballs and gravy in a single layer in a freezer-safe container or bag. They will keep well frozen for up to 3 months. To save space and avoid sticking, cool them first, then layer with parchment between if needed.

Reheating

Gently reheat Meatballs in Dijon Gravy in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce if it gets too thick. You can also reheat in the microwave for a quick fix, stirring every 30 seconds until heated through.

FAQs

Can I use a different type Main Course

Absolutely! These meatballs are delicious with ground turkey, pork, or even a combination. Just watch the cooking time, as leaner meats can dry out a little faster. The Dijon gravy ties everything together, no matter which protein you choose.

Is it possible to make Meatballs in Dijon Gravy without cream?

Yes, you can substitute half-and-half or even a bit of whole milk if you prefer a lighter sauce. Non-dairy alternatives like coconut cream or cashew cream work too, but may slightly change the flavor and richness of the gravy.

How can I make this dish gluten-free?

Swap out the breadcrumbs for a gluten-free alternative and use a gluten-free all-purpose flour blend for the roux. All the other ingredients are naturally gluten-free, making this recipe easy to adapt!

Can I prepare the meatballs ahead of time?

Definitely! You can mix and shape the meatballs up to one day in advance and refrigerate them until you’re ready to brown and simmer. This makes Meatballs in Dijon Gravy a great make-ahead meal for busy days or entertaining.

What’s the best way to double the recipe?

Just double all the ingredients and brown the meatballs in batches to avoid overcrowding the pan. You may need to use a large Dutch oven or deep skillet to fit everything comfortably, but the method stays the same and you’ll have plenty to go around!

Final Thoughts

I hope you’re as excited as I am to make Meatballs in Dijon Gravy a regular feature on your meal rotation. Every spoonful brings pure comfort and satisfaction—don’t be surprised when these become your new go-to for warmth, heartiness, and a little touch of bistro magic at home!

Meatballs in Dijon Gravy Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Meatballs in Dijon Gravy are a comforting and flavorful dish that is perfect for a cozy night in. Tender meatballs are cooked in a rich and creamy Dijon mustard gravy, making it a delicious main course that pairs well with mashed potatoes, egg noodles, or rice.

Ingredients

Scale

For the meatballs:

1 pound ground beef
1/4 cup breadcrumbs
1 egg
1/4 cup grated onion
1 tablespoon Dijon mustard
1 clove garlic (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for frying)

For the gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Dijon mustard
1/4 cup heavy cream
Salt and pepper to taste
Fresh parsley (for garnish)

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Instructions

Prepare the meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, Dijon mustard, garlic, salt, and pepper. Form into meatballs and brown in a skillet.
Make the gravy: In the same skillet, make a roux with butter and flour, then whisk in beef broth and Dijon mustard. Simmer, then add cream and return meatballs to the pan.
Serve: Garnish with parsley and serve warm over mashed potatoes, noodles, or rice.