There is something incredibly satisfying about a dish that wraps you up in warmth and flavor, and this Meatballs in Dijon Gravy Recipe does just that. Imagine tender, juicy meatballs, perfectly seasoned and browned to perfection, swimming in a luscious, creamy Dijon mustard sauce that delivers both tang and richness in every bite. Whether you’re craving a hearty meal to brighten a chilly evening or want to impress your family or guests with minimal fuss, this dish hits the mark. It’s comfort food elevated with the sharp, subtle kick of Dijon mustard — making it a true standout in any dinner rotation.
Ingredients You’ll Need
To make this Meatballs in Dijon Gravy Recipe come alive, the ingredient list is wonderfully simple yet crucial to balance taste, texture, and color. Each component plays a key role, whether it’s giving the meatballs juiciness, creating a silky gravy, or adding fresh notes of herbaceous brightness.
- Ground beef (or beef and pork mix): Provides rich flavor and tender texture to the meatballs.
- Breadcrumbs: Help hold the meatballs together while keeping them light.
- Egg: Acts as a binder for the meatball mixture.
- Milk: Adds moisture and tenderness inside the meatballs.
- Onion powder: Offers a gentle sweetness and depth of flavor.
- Garlic powder: Gives a subtle savory punch.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Fresh parsley: Adds a vibrant, fresh contrast and green color.
- Olive oil: For browning the meatballs, ensuring a perfect crust.
- Unsalted butter: Builds richness in the gravy and aids in sautéing onions.
- Small onion (finely chopped): Brings sweetness and texture to the sauce base.
- All-purpose flour: Thickens the gravy into a velvety consistency.
- Beef broth: Adds savory depth to the gravy.
- Heavy cream: Creates a smooth, creamy texture that melts on the tongue.
- Dijon mustard: The star ingredient, contributing tang and distinctive flavor.
- Worcestershire sauce: Adds umami complexity.
- Salt and pepper (to taste): To finish seasoning the gravy perfectly.
How to Make Meatballs in Dijon Gravy Recipe
Step 1: Prepare the Meatball Mixture
The magic starts by combining ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, and freshly chopped parsley in a large bowl. Be careful not to overmix—just enough to bring everything together. Then, roll the mixture into 1-inch meatballs so they cook evenly and remain juicy inside.
Step 2: Brown the Meatballs
Heat olive oil in a skillet over medium heat, then add your meatballs. Brown them on all sides, aiming for that beautiful golden crust that locks in all the juices. This will take about six to eight minutes. Once browned, remove the meatballs and set them aside for the next step.
Step 3: Make the Dijon Gravy
Using the same skillet, melt unsalted butter and sauté the finely chopped onion until soft and fragrant. Then stir in the all-purpose flour and cook for about a minute to form a roux. This creates the thickening base of your gravy. Gradually pour in the beef broth, whisking constantly to incorporate any browned bits from the pan, which add extra flavor.
Step 4: Add Cream and Dijon Mustard
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce, then let the mixture simmer gently for two to three minutes until the gravy thickens slightly and becomes irresistible. Season with salt and pepper to your preference to balance the tang and creaminess perfectly.
Step 5: Simmer the Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them carefully into the rich Dijon gravy. Let them simmer gently for 10 to 12 minutes, or until they’re fully cooked through and the sauce has thickened to a silky finish. This step lets the meatballs soak up the bold flavors, turning every bite into a comforting hug.
How to Serve Meatballs in Dijon Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley on top brightens the plate visually and adds a fresh herbal note that cuts through the richness of the gravy beautifully. You could also add a little cracked black pepper or a tiny drizzle of good-quality olive oil for a glossy finish.
Side Dishes
This dish pairs like a dream with creamy mashed potatoes, fluffy egg noodles, or even a mound of steaming white rice. The starch soaks up the luscious Dijon gravy, making each forkful an unbeatable combination of textures and flavors that will ignite your comfort food cravings.
Creative Ways to Present
If you want to impress, try serving the meatballs stacked on a bed of buttery mashed cauliflower for a lower-carb option, or place them inside a freshly baked bread bowl to capture every drop of gravy. A side of roasted vegetables or a crisp green salad makes the meal feel more complete and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover meatballs with gravy into an airtight container and store in the refrigerator. They will stay fresh and flavorful for up to three days, making it easy to enjoy a quick meal later.
Freezing
This Meatballs in Dijon Gravy Recipe freezes brilliantly. Freeze the meatballs and gravy separately, if possible, in freezer-safe containers or bags. They can last for up to three months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat to prevent the cream in the gravy from splitting. Stir often until warmed through. You can also microwave in short intervals, stirring between each to maintain that lovely, creamy texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well for a lighter version of this Meatballs in Dijon Gravy Recipe. The key is to add a bit of extra moisture or fat since these meats are leaner, ensuring the meatballs stay tender and juicy.
Is it possible to make this recipe gluten-free?
Yes! Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, use gluten-free all-purpose flour or a thickener like cornstarch for the gravy roux. The flavors will remain just as wonderful.
Can I prepare the meatballs ahead of time?
You can mix and form the meatballs a few hours in advance and keep them covered in the fridge. Browning and finishing them in the gravy right before serving ensures the best texture and flavor for this Meatballs in Dijon Gravy Recipe.
What can I do to make the gravy richer?
Add a splash of white wine while sautéing the onions for extra depth, or increase the amount of heavy cream slightly. A small knob of butter stirred in at the end also ups the richness and gives a beautiful shine to the sauce.
How do I prevent the gravy from breaking?
When reheating, keep the temperature low and stir frequently to keep the cream from curdling. Also, be sure to whisk the cream into the sauce slowly and avoid boiling the gravy after adding the cream and mustard.
Final Thoughts
This Meatballs in Dijon Gravy Recipe is one of those cozy, soul-satisfying dishes that feels special without demanding hours of prep. Whether you’re feeding your family or sharing with friends, it wraps simple ingredients in a luxurious, tangy sauce that always delights. Give it a try, and you’ll quickly understand why this meal earns a forever spot on the dinner table rotation.
Print
Meatballs in Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European-American
Description
Meatballs in Dijon Gravy is a hearty and comforting dish featuring tender, juicy meatballs simmered in a creamy, tangy Dijon mustard sauce. Perfect over mashed potatoes, egg noodles, or rice, this flavorful meal is ideal for cozy weeknights or impressing guests with minimal effort.
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon olive oil (for browning)
For the Gravy:
- 2 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup heavy cream
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, mix together ground meat, breadcrumbs, egg, milk, onion powder, garlic powder, salt, pepper, and chopped parsley until just combined.
- Form and Brown Meatballs: Shape the mixture into 1-inch meatballs. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 6–8 minutes. Remove the browned meatballs and set them aside.
- Cook the Onion and Make Roux: In the same skillet, melt the butter and sauté the finely chopped onion until soft and translucent. Stir in the flour and cook for 1 minute to form a roux.
- Add Liquids and Flavorings: Gradually whisk in the beef broth, scraping up any browned bits from the skillet. Then add the heavy cream, Dijon mustard, and Worcestershire sauce. Stir well and let the gravy simmer for 2–3 minutes until slightly thickened.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet with the gravy and simmer gently for 10–12 minutes, or until the meatballs are fully cooked through and the sauce has thickened to a creamy consistency.
- Serve: Serve the meatballs hot over mashed potatoes, egg noodles, or rice, garnished with additional chopped parsley if desired.
Notes
- Use ground turkey or chicken for a lighter, leaner version of the meatballs.
- Add a splash of white wine to the gravy for extra depth of flavor.
- Garnish with chopped parsley for freshness and color.
