If you’re looking for a comforting dinner that feels like a warm hug, you’ve just found it with these Meatballs in Dijon Gravy. This dish is pure cozy satisfaction: juicy, golden-browned meatballs nestled in a silky, tangy-smooth Dijon-spiked sauce. Every forkful is a celebration of savory flavors, tender textures, and a touch of European flair, making it perfect for family dinners or impressing guests. Trust me, once you try Meatballs in Dijon Gravy, it’ll quickly earn a spot in your regular recipe rotation!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together to create the rich flavor and irresistible texture of Meatballs in Dijon Gravy. You likely have most of these on hand already, and each one adds its own special touch to the final dish.
- Ground beef (500g): The heart of your meatballs, providing deep, savory flavor and a juicy, tender bite.
- Breadcrumbs (1/2 cup): Help bind the meatballs together and keep them soft and moist.
- Milk (1/4 cup): Adds moisture to the mixture so your meatballs stay tender, never dry.
- Egg (1): Acts as a natural binder, ensuring your meatballs hold their shape.
- Onion, finely chopped (1 small): Brings a gentle sweetness and subtle crunch to every bite.
- Garlic, minced (2 cloves): Delivers a savory depth and aromatic kick.
- Salt (1 teaspoon): Enhances all the other flavors, making everything pop.
- Black pepper (1/2 teaspoon): Adds a hint of warmth and spice.
- Olive oil (2 tablespoons): For browning the meatballs, lending flavor and a beautiful crust.
- Butter (2 tablespoons): Creates a rich base for the gravy and adds silky smoothness.
- All-purpose flour (2 tablespoons): Thickens the gravy so it hugs every meatball just right.
- Beef broth (1 1/2 cups): Forms the foundation of the sauce, bringing savory depth.
- Dijon mustard (2 tablespoons): The star ingredient for the gravy, giving it a signature tang and creaminess.
- Heavy cream (1/4 cup): Makes the gravy luxuriously rich and velvety.
- Worcestershire sauce (1 teaspoon): Adds a punch of umami and subtle complexity.
- Chopped parsley (for garnish): A sprinkle of fresh color and brightness to finish the dish.
How to Make Meatballs in Dijon Gravy
Step 1: Mix and Shape the Meatballs
Start by grabbing your largest mixing bowl and combine the ground beef, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Use your hands or a spoon to gently blend everything together until just combined—overmixing can make the meatballs tough. Shape the mixture into small, even-sized balls, about the size of a golf ball. This step sets the stage for juicy, flavorful Meatballs in Dijon Gravy.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in batches, making sure they aren’t crowded. Let them brown on all sides, turning gently as needed, for about 6 to 8 minutes. Browning locks in the juices and builds a tasty crust that will soak up all that luscious gravy later. When the meatballs are browned, transfer them to a plate and set aside.
Step 3: Prepare the Dijon Gravy
In the same skillet (don’t wipe it clean—you want those flavorful browned bits!), melt the butter. Sprinkle in the flour and whisk constantly to form a smooth roux. Cook for a minute or two until it smells slightly nutty and loses its raw flour taste. Gradually pour in the beef broth, whisking all the while to avoid lumps. Stir in the Dijon mustard, heavy cream, and Worcestershire sauce. Let everything simmer together for 2 to 3 minutes until the gravy thickens and turns irresistibly creamy.
Step 4: Simmer the Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them into the hot Dijon gravy. Spoon some sauce over the top of each meatball, then cover the pan. Let everything gently simmer for about 10 minutes. This step finishes cooking the meatballs all the way through and infuses them with the tangy, rich flavor of the gravy—making every bite of Meatballs in Dijon Gravy absolutely unforgettable.
Step 5: Garnish and Serve
Sprinkle chopped parsley over the finished dish right before serving. The fresh, green pop is the perfect contrast to the creamy, golden gravy. Now you’re ready to dig in and enjoy!
How to Serve Meatballs in Dijon Gravy
Garnishes
Don’t underestimate the power of a final flourish! A sprinkle of freshly chopped parsley adds a bright, herbaceous note that cuts through the richness of the sauce. For an extra touch, a few grinds of black pepper or a light dusting of grated Parmesan can elevate the Meatballs in Dijon Gravy even further. If you like a touch of acidity, a few capers scattered over the top add a delightful zing.
Side Dishes
Meatballs in Dijon Gravy practically beg to be served over something that will soak up every last drop of that luscious sauce. Creamy mashed potatoes are a classic pairing, but fluffy egg noodles or a bowl of steamed rice work just as beautifully. Want to lighten things up? Try it with buttery mashed cauliflower or roasted seasonal vegetables for a satisfying, lower-carb option.
Creative Ways to Present
Turn this dish into a showstopper by serving the meatballs and gravy in a deep, wide bowl with a generous swirl of sauce. Or, for a cozy dinner party, pile the meatballs on a platter, drizzle with gravy, and garnish with lots of fresh parsley. For a fun twist, try making mini meatballs and serving them as an appetizer with toothpicks and a bowl of Dijon gravy for dipping—Meatballs in Dijon Gravy are always a hit, no matter how you serve them!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store cooled Meatballs in Dijon Gravy in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they mingle, making for an even tastier meal the next day.
Freezing
For longer storage, place the meatballs and gravy in a freezer-safe container or zip-top bag. Freeze for up to 2 months. When you’re ready to enjoy them again, thaw overnight in the fridge—this helps maintain their texture and flavor.
Reheating
To reheat, gently warm the meatballs and gravy in a covered skillet over low heat, stirring occasionally and adding a splash of broth or cream if needed to loosen the sauce. Avoid high heat, which can cause the sauce to separate. Microwave reheating works too—just cover and use short intervals, stirring in between.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or pork all work well in this recipe. Just keep in mind that leaner meats may be slightly less juicy, so consider adding an extra splash of milk for tenderness.
Is there a gluten-free option for this recipe?
Yes! Simply swap in gluten-free breadcrumbs and use your favorite gluten-free flour blend for the roux. The result is just as delicious, and no one will miss the gluten.
Can I make Meatballs in Dijon Gravy ahead of time?
Definitely! You can make the meatballs and gravy a day ahead, store them separately or together, and reheat gently before serving. This makes Meatballs in Dijon Gravy a great choice for entertaining or busy weeknights.
What can I use instead of heavy cream?
If you’re looking to lighten things up, try half-and-half or even whole milk. The sauce will be a bit less rich but still wonderfully creamy and flavorful.
How do I prevent my meatballs from falling apart?
Be careful not to overmix the meatball mixture, and make sure to use enough binder (egg and breadcrumbs). Letting the shaped meatballs chill for 10-15 minutes before browning can also help them hold together better during cooking.
Final Thoughts
This recipe is pure comfort in a skillet, and I can’t wait for you to try Meatballs in Dijon Gravy for yourself. Whether you’re after a cozy weeknight dinner or something special to share, this dish is the kind you’ll reach for again and again. Gather your ingredients, invite someone over, and let the magic of Meatballs in Dijon Gravy bring warmth and joy to your table!
Print
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
- Diet: Non-Vegetarian
Description
Deliciously tender meatballs simmered in a rich and creamy Dijon mustard gravy, perfect for a comforting meal. These meatballs are seasoned with garlic and onion, then coated in a velvety sauce enhanced with beef broth, heavy cream, and Worcestershire sauce. Ideal served over mashed potatoes, egg noodles, or rice for hearty European-style comfort food.
Ingredients
Meatballs
- 500g ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Gravy
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Chopped parsley for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, and black pepper. Mix gently until just combined to keep the meatballs tender and moist.
- Shape the Meatballs: Form the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure they cook evenly.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 6 to 8 minutes. This seals in the juices and creates a delicious crust. Remove meatballs from skillet and set aside.
- Make the Roux: In the same skillet, melt butter over medium heat. Whisk in all-purpose flour and cook for 1 to 2 minutes until golden and fragrant, forming a roux that will thicken the gravy.
- Add Liquids and Flavor: Slowly pour in beef broth while whisking continuously to avoid lumps. Stir in Dijon mustard, heavy cream, and Worcestershire sauce. Allow the gravy to simmer for 2 to 3 minutes until it thickens nicely.
- Simmer the Meatballs in Gravy: Return the browned meatballs to the skillet, spooning the gravy over them. Cover and reduce heat to low. Simmer for 10 minutes until the meatballs are cooked through and tender.
- Garnish and Serve: Sprinkle chopped parsley over the meatballs before serving. Serve hot over mashed potatoes, egg noodles, or rice for a comforting meal.
Notes
- For a gluten-free option, use gluten-free flour and gluten-free breadcrumbs.
- Serve over mashed potatoes, egg noodles, or rice for a complete, hearty meal.
- For a lighter version, substitute ground beef with ground turkey and use low-fat cream.
- Be careful not to overmix the meatball mixture to keep the meatballs tender.
- You can make meatballs ahead and refrigerate or freeze before cooking.
Nutrition
- Serving Size: 4–5 meatballs with gravy
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
