If you’re craving a soul-soothing dish that’s rich, creamy, and packed with flavor, look no further than this Meatballs in Dijon Gravy Recipe. These tender meatballs baked to perfection and nestled in a luscious Dijon mustard gravy bring together the perfect balance of hearty goodness and tangy brightness. It’s a comfort food classic elevated by the subtle spice and creaminess of the gravy, making it an absolute favorite for any dinner table. Whether it’s a weeknight meal or a special occasion, this recipe guarantees smiles all around.
Ingredients You’ll Need
Simple, wholesome ingredients come together beautifully in this recipe, each playing an important role in delivering that classic flavor and texture you love. From the blend of meats giving juicy richness to the tangy Dijon mustard that defines the gravy, every component counts.
- Ground beef (1 pound): Provides a hearty and juicy base for the meatballs.
- Ground pork (1/2 pound): Adds extra moisture and tenderness for perfect meatballs.
- Breadcrumbs (1/2 cup): Helps bind the meatballs and keeps them light.
- Milk (1/4 cup): Softens the breadcrumbs, ensuring tender meatballs.
- Egg (1): The essential binder that holds everything together.
- Salt (1 teaspoon): Enhances the flavors throughout the dish.
- Black pepper (1/2 teaspoon): Adds just the right amount of subtle heat.
- Garlic powder (1/2 teaspoon): Imparts a gentle garlicky kick, balancing flavors.
- Grated onion (1 small): Brings natural sweetness and moisture to the meatballs.
- Butter (3 tablespoons): Used to create a rich roux that thickens the gravy beautifully.
- All-purpose flour (3 tablespoons): Works with butter to form the gravy’s velvety base.
- Beef broth (2 cups): Adds deep, savory flavor to the gravy.
- Dijon mustard (2 tablespoons): The star of the gravy, delivering a tangy, sharp note that brightens the dish.
- Worcestershire sauce (1 teaspoon): Introduces a subtle umami depth.
- Heavy cream (1/3 cup): Enriches the gravy, giving it a silky smooth finish.
- Fresh parsley (2 tablespoons, chopped): Adds a fresh pop of color and herbaceous brightness at the end.
How to Make Meatballs in Dijon Gravy Recipe
Step 1: Prepare and Form the Meatballs
Start by preheating your oven to 400°F. In a large bowl, gently combine the ground beef, ground pork, breadcrumbs soaked in milk, egg, salt, black pepper, garlic powder, and finely grated onion. Mixing gently helps keep the meatballs tender once cooked. Shape the mixture into 18 to 20 uniform meatballs—aim for bite-sized perfection. Place them evenly spaced on a baking sheet and pop them into the oven for 15 to 18 minutes until they are browned and mostly cooked through.
Step 2: Create the Dijon Gravy Base
While the meatballs bake, melt the butter in a large skillet over medium heat. Whisk in the flour and cook this roux for about 1 minute; this step cooks out the raw flour taste and gives your gravy a wonderful golden color. Slowly add the beef broth while whisking constantly so the mixture stays smooth and lump-free. Stir in the Dijon mustard and Worcestershire sauce, then let the gravy simmer gently for 3 to 4 minutes until it thickens slightly.
Step 3: Combine Meatballs and Gravy
Once the meatballs are out of the oven, transfer them carefully into the skillet with your rich Dijon gravy. Pour in the heavy cream and stir to combine. Let everything simmer together for 5 to 7 minutes, allowing the meatballs to finish cooking fully while the gravy thickens to cozy, creamy perfection. Don’t forget to stir gently to keep those meatballs intact!
Step 4: Add the Finishing Touches
Just before serving, sprinkle the chopped fresh parsley over the top to add a bright burst of color and a hint of fresh flavor. This final step really makes the dish pop visually and in taste.
How to Serve Meatballs in Dijon Gravy Recipe
Garnishes
A simple sprinkle of fresh parsley is all you need to make the dish look inviting, but you could also add a few thin slices of green onion or a light dusting of smoked paprika for additional visual appeal. These garnishes add subtle flavor nuances that pair wonderfully with the creamy mustard gravy.
Side Dishes
This Meatballs in Dijon Gravy Recipe shines when served over fluffy mashed potatoes—you’ll want something to soak up that luscious sauce! Buttered egg noodles or steamed white rice also make fantastic accompaniments that complement and carry the savory flavors perfectly.
Creative Ways to Present
Impress your guests by serving the meatballs and gravy in small cast iron skillets or rustic ramekins, paired with crusty bread on the side. For a fun twist, try stuffing the meatballs into slider buns and spooning the Dijon gravy on the side for dipping—a playful and delicious way to enjoy this classic comfort food.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, the meatballs and gravy will stay fresh for up to 3 days, making it easy to enjoy this comforting dish again without re-cooking everything from scratch.
Freezing
You can freeze the meatballs and gravy separately or together. Place the meatballs in a freezer-safe container and cover with the cooled gravy. Frozen properly, this meal will keep for up to 3 months. Just be sure to thaw overnight in the refrigerator before reheating.
Reheating
The best way to reheat your Meatballs in Dijon Gravy Recipe is gently on the stovetop over low heat. Stir occasionally to prevent sticking and splattering. Adding a splash of beef broth or cream during reheating can help brighten and loosen the gravy if it thickens too much.
FAQs
Can I use only ground beef for this Meatballs in Dijon Gravy Recipe?
Absolutely! Using only ground beef will still give you tasty meatballs, though combining it with pork adds extra moisture and tenderness. Feel free to customize based on what you have.
Is it possible to pan-sear the meatballs instead of baking?
Yes, pan-searing is a great alternative that adds a nice crust to the meatballs. Just cook them in batches over medium heat until browned and cooked through before adding to the gravy.
Can I substitute the heavy cream with something lighter?
Definitely. Half-and-half or even whole milk can replace heavy cream for a lighter gravy, though it will be slightly less rich and creamy. Adjust seasoning if needed.
How do I prevent the gravy from becoming lumpy?
Whisk the flour and butter together well before adding the broth gradually and whisking constantly. This technique helps ensure a smooth gravy base without lumps.
Can I make this recipe gluten-free?
Simply swap the all-purpose flour with a gluten-free flour blend, and use gluten-free breadcrumbs. Make sure your Worcestershire sauce is also gluten-free to keep the dish compliant.
Final Thoughts
This Meatballs in Dijon Gravy Recipe is truly a heartwarming classic that deserves a spot in your recipe rotation. Its creamy, tangy gravy paired with tender, savory meatballs never fails to bring comfort and joy with every bite. I encourage you to try making it at home and watch how effortlessly it becomes a family favorite that everyone will ask for again and again.
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 and Baking
- Cuisine: American
Description
These Meatballs in Dijon Gravy combine tender, juicy meatballs baked to perfection and smothered in a rich, creamy Dijon mustard gravy. This comforting American classic is perfect served over mashed potatoes, buttered noodles, or rice, and features the tangy flavor of Dijon mustard balanced by Worcestershire sauce and heavy cream.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 small onion, grated
Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/3 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, salt, black pepper, garlic powder, and grated onion. Mix gently until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form and Bake Meatballs: Shape the mixture into 18 to 20 evenly sized meatballs. Arrange them on a baking sheet and bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes until browned and mostly cooked through.
- Make the Roux: While the meatballs are baking, melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux, which will thicken the gravy.
- Add Liquids and Flavorings: Gradually whisk in the beef broth to the roux, stirring until smooth and free of lumps. Add the Dijon mustard and Worcestershire sauce. Simmer the sauce for 3 to 4 minutes until it thickens slightly.
- Finish the Gravy: Stir in the heavy cream to enrich the gravy. Carefully add the baked meatballs into the skillet with the gravy.
- Simmer Meatballs in Gravy: Simmer the meatballs in the gravy for 5 to 7 minutes, allowing the sauce to thicken fully and the meatballs to finish cooking through.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the meatballs before serving. Serve hot over mashed potatoes, buttered noodles, or rice for a satisfying meal.
Notes
- Serve these meatballs over mashed potatoes, buttered noodles, or rice for a complete meal.
- For a lighter version of the gravy, substitute heavy cream with half-and-half.
- You can pan-sear the meatballs instead of baking if preferred, cooking them thoroughly in a skillet before adding to the gravy.
