If you are craving a comforting yet elegant dish that feels like a warm hug on a plate, this Meatballs in Dijon Gravy Recipe is an absolute must-try. Juicy, tender meatballs soak up a luscious, tangy Dijon cream sauce that perfectly balances savory and creamy notes. Whether you’re cooking for family or friends, this recipe combines simplicity and rich flavor in a way that transforms ordinary ground beef into a show-stopping meal. Plus, it’s versatile enough to pair beautifully with mashed potatoes, noodles, or rice, making it a satisfying centerpiece for any table.
Ingredients You’ll Need
This Meatballs in Dijon Gravy Recipe calls for straightforward, pantry-friendly ingredients that bring out incredible depth in flavor and create a dish that pleases the eye and palate alike. Each component plays a role, from the aromatic garlic in the meatballs to the velvety Dijon mustard in the gravy.
- 1 pound ground beef (or beef/pork mix): Provides juicy and flavorful meatballs with great texture.
- ½ cup breadcrumbs: Helps bind the meat and keep the meatballs tender.
- 1 egg: Acts as the perfect binder to hold everything together.
- 2 tablespoons milk: Adds moisture for soft, juicy meatballs.
- 2 cloves garlic (minced): Infuses the meatballs with a warm, aromatic punch.
- ½ teaspoon onion powder: Enhances savory depth without overpowering.
- ½ teaspoon salt & ¼ teaspoon black pepper: Essential seasonings to bring all flavors alive.
- 1 tablespoon chopped parsley (optional): Adds a fresh herbal note and a bit of color.
- 1 tablespoon olive oil (for searing): Ensures a beautifully browned crust on meatballs.
- 2 tablespoons butter: Forms the rich base for the creamy Dijon gravy.
- 2 tablespoons all-purpose flour: Thickens the gravy to a smooth, luscious consistency.
- 1 ½ cups beef broth: Supplies deep, meaty flavor for the sauce.
- 1 tablespoon Dijon mustard: The star ingredient that adds tang and complexity.
- ½ teaspoon Worcestershire sauce: Provides subtle umami richness.
- ¼ cup heavy cream or sour cream: Brings silky creaminess to the gravy.
- Salt and pepper to taste: Perfectly seasons the finished sauce to your liking.
How to Make Meatballs in Dijon Gravy Recipe
Step 1: Prepare the Meatballs
In a large bowl, mix together the ground beef, breadcrumbs, egg, milk, minced garlic, onion powder, salt, pepper, and optional parsley. Gently combine until everything is just mixed to keep the texture tender. Roll the mixture into 1½-inch meatballs, making sure they are uniform in size for even cooking.
Step 2: Brown the Meatballs
Heat the olive oil over medium heat in a large skillet. Carefully place the meatballs in batches, searing until they develop a golden-brown crust on all sides, about 6 to 8 minutes total per batch. Don’t worry if they’re not cooked through yet—that will happen in the gravy. Remove them to a plate and set aside.
Step 3: Create the Dijon Gravy
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it turns a beautiful golden color—this step cooks out the raw flour taste and builds flavor. Slowly whisk in the beef broth to avoid lumps, then stir in the Dijon mustard and Worcestershire sauce. Let the gravy simmer gently for 2 to 3 minutes to meld the flavors together.
Step 4: Finish the Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them into the Dijon gravy. Simmer everything together for 10 to 12 minutes until the meatballs are cooked through and the sauce thickens to a rich, creamy consistency. Just before serving, stir in the heavy cream or sour cream and adjust the salt and pepper to your taste.
How to Serve Meatballs in Dijon Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top brightens the dish visually and adds a hint of fresh flavor that contrasts beautifully with the creamy gravy.
Side Dishes
This dish shines when paired with classic mashed potatoes, egg noodles, or fluffy rice, each soaking up the Dijon gravy so perfectly. Roasted vegetables or a simple green salad provide a fresh balance on the side.
Creative Ways to Present
For a cozy dinner party, serve the meatballs and sauce over buttery polenta or creamy cauliflower mash. You could also stuff the meatballs into slider buns with a drizzle of gravy for a fun twist on a classic meatball sandwich.
Make Ahead and Storage
Storing Leftovers
Once the meatballs have cooled, store them with the Dijon gravy in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can taste even better.
Freezing
To freeze, place the cooked meatballs and gravy in a freezer-safe container. They keep beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Warm leftovers slowly over low heat, stirring occasionally to prevent the sauce from sticking. You can add a splash of broth or cream to loosen the gravy if it thickens too much during storage.
FAQs
Can I make this recipe with ground turkey or chicken?
Absolutely! Ground turkey or chicken are excellent lighter alternatives and will work well with the Dijon gravy, though you might want to monitor cooking times closely to avoid drying out the meatballs.
What can I substitute for breadcrumbs?
If you need a gluten-free option or don’t have breadcrumbs, crushed crackers, oats, or ground nuts can be used as binders with great results.
Can I prepare the meatballs ahead of time?
Yes, you can form the meatballs a day in advance and keep them covered in the refrigerator, or even freeze them before cooking to save time later.
Is it possible to make the gravy without cream?
Yes, if you prefer a lighter gravy, you can omit the cream or use sour cream instead, which gives great tang and richness without the heaviness.
How do I prevent the meatballs from falling apart while cooking?
Be careful not to overmix the meat mixture, and handle the meatballs gently when turning and transferring. Searing them well helps form a crust that keeps their shape intact.
Final Thoughts
This Meatballs in Dijon Gravy Recipe is one of those cozy dishes that feels like a favorite old friend—always comforting, reliably delicious, and surprisingly easy to make. Whether you’re serving it on a chilly evening or just want a satisfying meal that feels special, it will quickly become a go-to in your kitchen. Give it a try, and I promise you’ll be coming back for seconds!
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Meatballs in Dijon Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
Description
This comforting recipe features tender meatballs simmered in a creamy Dijon mustard gravy, perfect for a hearty dinner. Made with a blend of ground beef, breadcrumbs, and aromatic seasonings, these meatballs are pan-seared to develop a flavorful crust and then cooked gently in a rich, savory sauce. Served best over mashed potatoes, egg noodles, or rice, this dish offers a delicious balance of protein and creamy comfort.
Ingredients
For the meatballs:
- 1 pound ground beef (or beef/pork mix)
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
- 1 tablespoon olive oil (for searing)
For the Dijon gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ cup heavy cream or sour cream
- Salt and pepper to taste
Instructions
- Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, egg, milk, garlic, onion powder, salt, pepper, and parsley. Mix gently until just combined to avoid overworking the meat, then shape into 1½-inch diameter balls for uniform cooking.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, searing them until browned on all sides, approximately 6 to 8 minutes total. The meatballs do not need to be cooked through at this stage. Transfer seared meatballs to a plate.
- Prepare the gravy: Using the same skillet, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture turns golden and fragrant, which helps remove the raw flour taste.
- Add liquids and seasonings: Gradually whisk in the beef broth to prevent lumps, then stir in Dijon mustard and Worcestershire sauce. Let the gravy simmer gently for 2 to 3 minutes to thicken slightly.
- Finish the gravy and cook meatballs: Stir in the heavy cream or sour cream to add richness, seasoning with salt and pepper to taste. Return the meatballs to the skillet, coating them well with the gravy. Simmer for 10 to 12 minutes until the meatballs are fully cooked through and the sauce has thickened to your desired consistency.
- Serve: Serve the meatballs and Dijon gravy hot over your choice of mashed potatoes, egg noodles, or rice for a comforting meal.
Notes
- For a lighter alternative, substitute ground turkey or chicken for the beef.
- Meatballs can be made ahead and frozen to save preparation time later.
- Use fresh parsley for added color and flavor if desired.
- If the gravy becomes too thick, thin with a splash of beef broth or water.
- Adjust seasoning at the end to suit your taste preferences.
