If you’re searching for a dinner guaranteed to comfort and impress, look no further than these cozy, ultra-flavorful Meatballs in Dijon Gravy. Picture tender beef meatballs bubbling in a creamy, tangy Dijon-infused sauce that just begs to be soaked up with mashed potatoes or buttered noodles. This dish is a weeknight winner yet fancy enough for company—it delivers big flavor with surprisingly little effort, making it an all-time favorite wherever it’s served.
Ingredients You’ll Need
The magic of Meatballs in Dijon Gravy lies in its handful of humble ingredients coming together to create irresistible results. Each one is essential, playing a distinct part in bringing richness, juiciness, and that signature silky sauce to the table.
- Ground beef (1 pound): The foundation of our meatballs, providing savory depth and a hearty bite.
- Breadcrumbs (½ cup): Keep the meatballs moist and tender without falling apart.
- Egg (1): Binds the mixture together for just the right meatball texture.
- Milk (2 tablespoons): Adds tenderness and helps blend all the flavors.
- Onion powder (1 teaspoon): Supplies a subtle background sweetness without needing to chop onions.
- Garlic powder (1 teaspoon): Brings a gentle garlicky aroma that pairs beautifully with beef.
- Salt (½ teaspoon): Essential for balancing and brightening all the flavors.
- Black pepper (¼ teaspoon): Adds just enough warmth and spice.
- Olive oil (2 tablespoons): For browning the meatballs to golden perfection.
- Butter (2 tablespoons): Forms the rich base of the Dijon gravy.
- All-purpose flour (2 tablespoons): Thickens the gravy for that luscious, cling-to-your-fork consistency.
- Beef broth (1½ cups): Infuses the sauce with savory backbone and deep color.
- Dijon mustard (2 tablespoons): The star ingredient in the gravy, imparting signature tang and complexity.
- Heavy cream (¼ cup): Makes the gravy ultra-silky and truly comforting.
- Salt and pepper to taste: Adjusted at the end for a perfectly seasoned finish.
How to Make Meatballs in Dijon Gravy
Step 1: Mix and Shape the Meatballs
Begin by gathering all your ingredients and setting up a large mixing bowl. Combine the ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, and black pepper. Mix everything just until the ingredients are evenly dispersed; you don’t want to overwork the mixture, as that can lead to tough meatballs. Scoop and roll the mixture into 1-inch balls, aiming for even sizing so they cook beautifully.
Step 2: Brown the Meatballs
Set a large skillet over medium heat and pour in the olive oil, giving it a minute to warm up. Add the meatballs in a single layer (work in batches if necessary so they’re not crowded) and gently turn them with tongs as they brown. You’re after a golden crust on all sides—this takes around 5 to 7 minutes. Once they’re gorgeously seared, transfer the meatballs to a plate and set aside for a moment.
Step 3: Prepare the Dijon Gravy
In the same skillet (don’t wash it—the browned bits left behind add tons of flavor), melt the butter over medium heat. Sprinkle in the flour and whisk it constantly, letting it cook for about a minute to develop a nutty aroma and eliminate any raw taste. Slowly pour in the beef broth, whisking all the while and scraping up those delicious browned bits. Stir in the Dijon mustard, then bring the mixture up to a gentle simmer so it starts to thicken.
Step 4: Add Cream and Season
Pour in the heavy cream while stirring, turning your gravy luscious and creamy. Taste the sauce at this point and add salt and pepper as needed. The Dijon mustard should shine through with its tangy complexity, but you can adjust it if you want more or less zip.
Step 5: Finish Cooking the Meatballs
Nestle the browned meatballs back into the simmering gravy, spooning a little sauce over the top of each one. Cover your skillet and let everything cook gently for about 10 minutes. This step ensures your meatballs finish cooking through and absorb a little of that luxurious sauce, while the gravy thickens just enough to cling.
How to Serve Meatballs in Dijon Gravy
Garnishes
A handful of freshly chopped parsley or thyme sprinkled liberally over your Meatballs in Dijon Gravy brings a bright pop of color that makes the whole dish look (and taste) extra fresh. For extra flair, try a dusting of cracked black pepper or even a bit of lemon zest—little touches that wake up every bite.
Side Dishes
This dish is practically begging for a cozy companion like fluffy mashed potatoes, buttery egg noodles, or steaming white rice—anything that will soak up all that glorious Dijon gravy. A crisp green salad or simply steamed vegetables also offer a refreshing contrast and help round out the meal for a lovely, balanced plate.
Creative Ways to Present
While a big platter of Meatballs in Dijon Gravy is always a winner, you can get creative: serve the meatballs as party bites with tiny picks and a drizzle of sauce, tuck them into crusty rolls for an indulgent sandwich, or layer them over creamy polenta for a comfort food twist that feels restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Meatballs in Dijon Gravy keep beautifully in the fridge for up to 3 days. Store them in an airtight container, making sure the meatballs are covered by the gravy to keep everything moist and full-flavored. When you’re ready to enjoy, they’ll taste just as wonderful as they did on day one.
Freezing
For longer storage, let the meatballs and sauce cool completely before transferring them to freezer-safe containers. Freeze for up to three months—the gravy may thicken more upon thawing, but a quick stir and a splash of extra broth or cream when reheating will bring it right back to life.
Reheating
Reheat your Meatballs in Dijon Gravy gently on the stovetop over low-medium heat, adding a little broth or cream if the sauce is extra thick. Alternatively, use the microwave in short bursts, stirring in between, until everything is heated through. Take care not to overheat, as this can dry out the meatballs.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work beautifully for a lighter version of Meatballs in Dijon Gravy. Just keep in mind that leaner meats may cook a bit faster, so watch carefully to avoid overcooking.
What can I substitute for heavy cream in the gravy?
If you prefer something lighter, half-and-half works in a pinch, though the sauce won’t be quite as rich. For a dairy-free option, try unsweetened oat milk or cashew cream—either will still yield a lovely, silky gravy.
How do I make the meatballs gluten-free?
Swap out regular breadcrumbs for your favorite gluten-free breadcrumbs, and use a gluten-free all-purpose flour blend for the gravy. The results will be just as tasty and hearty!
Can I make Meatballs in Dijon Gravy ahead of time for a party?
Definitely! You can prepare the meatballs and gravy the day before, then gently reheat them on the stovetop just before serving. In fact, the flavors might be even better after a night in the fridge.
Why did my gravy turn out lumpy?
Lumpy gravy usually happens when flour isn’t whisked in thoroughly or the liquid is added too quickly. For smooth results, whisk constantly as you add the broth, and don’t rush the process—patience is key for that creamy, lump-free sauce.
Final Thoughts
You truly can’t go wrong with Meatballs in Dijon Gravy—every bite is comforting and so satisfying. I hope you’ll give this recipe a spot on your dinner table soon; the joy of sharing such a delicious, crowd-pleasing dish is tough to beat!
Print
Meatballs in Dijon Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Non-Vegetarian
Description
These savory meatballs in a luscious Dijon gravy are a comforting and satisfying meal that pairs perfectly with mashed potatoes or pasta.
Ingredients
For the meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Dijon gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 2 tablespoons Dijon mustard
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the meatballs: In a large bowl, mix ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, and pepper. Shape into 1-inch meatballs.
- Cook the meatballs: Brown meatballs in olive oil in a skillet. Set aside.
- Make the gravy: In the same skillet, melt butter, whisk in flour, then slowly add beef broth. Stir in Dijon mustard and cream. Simmer, then return meatballs to the skillet.
- Serve: Simmer covered until meatballs are cooked through. Serve over preferred starch.
Notes
- You can use ground turkey or chicken for a lighter option.
- Enhance the gravy with a splash of white wine.
Nutrition
- Serving Size: 4–5 meatballs with gravy
- Calories: 460
- Sugar: 2g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
