Meatballs with Dijon Gravy (Printable Version)
Tender meatballs cooked in a smooth Dijon mustard cream sauce, perfect for a hearty meal.
# Ingredients Required:
→ Meatballs
01 -
450 g ground beef or mixed beef and pork
02 -
120 ml breadcrumbs
03 -
1 egg
04 -
60 ml grated onion
05 -
2 cloves garlic, minced
06 -
15 ml Dijon mustard
07 -
5 ml Worcestershire sauce
08 -
5 ml salt
09 -
2.5 ml black pepper
10 -
30 ml chopped parsley
11 -
15 ml olive oil, for browning
→ Gravy
12 -
30 g butter
13 -
30 g all-purpose flour
14 -
480 ml beef broth
15 -
30 ml Dijon mustard
16 -
120 ml heavy cream
17 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
In a large bowl, thoroughly mix ground meat, breadcrumbs, egg, grated onion, minced garlic, Dijon mustard, Worcestershire sauce, salt, black pepper, and chopped parsley until well combined. Form the mixture into 16 to 18 small meatballs.
02 -
Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, turning occasionally, for 5 to 6 minutes until evenly colored. Remove and set aside.
03 -
In the same skillet, melt butter over medium heat. Whisk in flour to create a roux and cook for 1 to 2 minutes. Gradually add beef broth while whisking to prevent lumps. Stir in Dijon mustard and heavy cream, then simmer the gravy gently until it thickens.
04 -
Return the browned meatballs to the skillet with the gravy. Simmer uncovered for 10 to 12 minutes until meatballs are cooked through and the sauce is fully thickened.
05 -
Serve the meatballs hot, garnished with additional chopped parsley if desired.
# Extra Suggestions:
01 -
Ensure the meatballs are uniformly sized for even cooking.