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
Scale
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.
