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
Scale
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.
