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Meatballs in Dijon Gravy is my go to when I want something cozy and a little fancy without the fuss. This dish brings comforting flavors together in a creamy tangy sauce that feels just right on any weeknight.
I first made this after craving Swedish-style meatballs but wanted a sharper Dijon twist. It quickly became a comforting favorite around my kitchen table.
Ingredients
- Ground beef or a beef pork mix: for juicy tender meatballs. Choose fresh meat with a bit of fat to keep them from drying out.
- Breadcrumbs: help give the meatballs structure and keep them soft. Fresh or plain dry work well.
- Onion: adds subtle sweetness and moisture. Grated onion blends in effortlessly.
- Garlic: for that essential savory punch. Mince finely so it distributes evenly.
- Dijon mustard: brings bright tanginess deep into the meatballs and the sauce. Use a high quality smooth mustard for best flavor.
- Worcestershire sauce: adds umami and depth. Just a little goes a long way.
- Parsley: freshens things up. Chop it finely so it blends into the meatballs.
- Olive oil: for browning creates a flavorful crust on each meatball.
- Butter and flour: make the roux base for a rich creamy gravy. Use unsalted butter to control seasoning.
- Beef broth: deepens the sauce and keeps it savory and meaty. Homemade or low sodium store-bought works well.
- Heavy cream: adds luxurious silkiness balancing the tang of the mustard.
- Salt and pepper: to taste finish the dish perfectly.
Instructions
- Prepare The Meatballs:
- In a large bowl combine ground meat, breadcrumbs, egg, grated onion, minced garlic, Dijon mustard, Worcestershire sauce, salt, pepper, and chopped parsley. Mix gently just until combined to avoid toughening the meat. Shape the mixture into about 16 to 18 small round meatballs about the size of a walnut.
- Brown The Meatballs:
- Warm olive oil in a large skillet over medium heat. Add the meatballs in batches so they have space to brown evenly without steaming. Cook for about 5 to 6 minutes turning carefully to brown on all sides. Remove and set aside on a plate.
- Make The Gravy:
- Use the same skillet with the browned bits left behind as flavor base. Reduce heat to medium and melt butter. Whisk in flour until it forms a smooth paste and cook for about 2 minutes to remove the raw flour taste without browning it too much. Slowly pour in beef broth while whisking constantly to avoid lumps. Stir in Dijon mustard and let the sauce simmer gently until it starts to thicken.
- Simmer Meatballs In Gravy:
- Return browned meatballs to the pan and spoon sauce over them. Let everything simmer lightly for 10 to 12 minutes until meatballs are cooked through and sauce is luscious and thickened. Check seasoning and adjust salt and pepper if needed.
- Finish And Serve:
- Serve hot garnished with extra chopped parsley for a fresh pop of color and brightness. These go perfectly with buttered egg noodles or creamy mashed potatoes.
I adore the tangy punch Dijon mustard brings here. It adds such a sophisticated lift that makes the gravy stand out without overpowering the meatballs. One memorable dinner with this recipe turned into an instant family favorite complete with nostalgic stories about mom’s Sunday dishes.
Storage tips
Store leftover meatballs and gravy together in an airtight container in the fridge for up to 3 days. Reheat gently on the stove adding a splash of broth or cream if the sauce thickens too much.
Ingredient swaps
Ground turkey or chicken can be a lighter alternative but add a bit more breadcrumbs or an extra egg for binding. Use Greek yogurt or sour cream instead of heavy cream for a tangier but still creamy gravy. Fresh thyme or tarragon makes a lovely herb swap for parsley if you want to experiment with flavors.
Serving ideas
Serve over buttery egg noodles, creamy mashed potatoes, or even rice for a filling meal. Add steamed green beans or roasted carrots to round out the plate with some fresh veggies. A simple mixed green salad with vinaigrette helps balance the richness if you want to lighten the meal.
This dish brings cozy elegance to any weeknight with minimal effort.
Frequently Asked Recipe Questions
- → What type of meat is best for these meatballs?
A blend of ground beef and pork works well for moist and flavorful meatballs, but using just ground beef also works fine.
- → How can I prevent the meatballs from falling apart while cooking?
Make sure to use breadcrumbs and an egg as binders, and brown the meatballs gently without overcrowding the pan to help them hold their shape.
- → Can I make the Dijon gravy thicker or thinner?
Yes, adjust the amount of flour or simmer time to change thickness. More flour or longer simmering will thicken the gravy; add more broth or cream to thin it.
- → Is it possible to prepare this dish ahead of time?
Meatballs and gravy can be made in advance and stored separately. Reheat gently together before serving to maintain texture and flavor.
- → What side dishes pair well with this meatball and gravy combination?
Mashed potatoes, egg noodles, or steamed vegetables complement the rich, creamy gravy and tender meatballs nicely.