If you’re craving a dish that feels like a hug on a plate, look no further than this Meatballs in Dijon Gravy Recipe. Juicy, tender beef meatballs bathed in a luscious, creamy Dijon mustard gravy create a comfort food experience that’s both elegant and utterly satisfying. Every bite delivers a perfect balance of rich flavors and smooth textures that will quickly make this recipe one of your favorites to whip up for a cozy dinner or a special occasion.
Ingredients You’ll Need
The beauty of this Meatballs in Dijon Gravy Recipe is in how straightforward yet flavorful the ingredients are. Each one plays a crucial role in building layers of taste, texture, and that gorgeous golden hue in the gravy.
- Ground beef: Provides the succulent base of the meatballs, juicy and full of hearty flavor.
- Breadcrumbs: Help keep the meatballs tender and perfectly shaped without falling apart.
- Egg: Acts as the binding agent ensuring everything holds together nicely.
- Milk: Adds moisture for soft, melt-in-your-mouth meatballs.
- Onion powder: Delivers a subtle depth of savory sweetness without overwhelming the palate.
- Garlic powder: Lends an aromatic warmth essential to classic meatball flavor.
- Salt and black pepper: Simple seasonings that lift all the other flavors.
- Olive oil: For browning the meatballs to golden perfection.
- Butter: The starting point for the rich, silky Dijon gravy.
- All-purpose flour: Thickens the gravy to that perfect creamy consistency.
- Beef broth: Builds a savory foundation for the sauce, carrying all the meaty goodness.
- Dijon mustard: The star ingredient that gives the gravy its distinctive tangy and slightly spicy kick.
- Heavy cream: Makes the gravy luxuriously smooth and velvety, balancing the sharpness of the mustard.
How to Make Meatballs in Dijon Gravy Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, and pepper in a large bowl. Mix everything gently until just combined — overmixing can make the meatballs tough. Then, shape the mixture into 1-inch meatballs, the ideal size for even cooking and a perfect bite.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, making sure not to overcrowd the pan, and brown them on all sides. This should take about 5 to 7 minutes total. Browning locks in the flavor and gives the meatballs a beautiful crust. Once browned, set them aside on a plate while you prepare the gravy.
Step 3: Make the Dijon Gravy
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste, creating a roux. Slowly whisk in the beef broth, scraping up any browned bits that add incredible depth to the sauce. Stir in the Dijon mustard and bring the mixture to a gentle simmer.
Step 4: Finish Cooking the Meatballs in Gravy
Pour in the heavy cream and season the gravy with salt and pepper to your taste. Return the browned meatballs to the skillet, cover, and let everything simmer for about 10 minutes. This step lets the meatballs finish cooking through and allows the gravy to thicken to a luscious, creamy consistency that clings perfectly to each bite.
How to Serve Meatballs in Dijon Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or chives make wonderful garnishes, adding a pop of color and a fresh brightness that complements the rich gravy. A light sprinkle of cracked black pepper on top adds a bit of visual contrast and extra aroma.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes, which soak up every last drop of the savory Dijon gravy. Alternatively, serve the meatballs over buttered noodles or fluffy white rice. For a lighter option, steamed green vegetables or a simple mixed salad bring a refreshing balance to the richness of the dish.
Creative Ways to Present
For a charming family-style presentation, serve the meatballs and gravy in a rustic cast-iron skillet straight to the table. Or for a dinner party, plate individual servings over creamy polenta and garnish with microgreens for an elegant twist. The versatility of this recipe means you can dress it up or keep it casual with ease.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated meatballs and gravy just as delightful — if not more so — than the first serving.
Freezing
Meatballs in Dijon gravy freeze beautifully. Place cooled meatballs and gravy in a freezer-safe container and freeze for up to 2 months. To prevent freezer burn, consider airtight wrapping or vacuum sealing before freezing.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the gravy thickens too much after refrigeration or freezing, add a splash of beef broth or water to loosen it to your preferred consistency. Avoid high heat to keep the meatballs tender and the gravy silky.
FAQs
Can I make this recipe with ground turkey or chicken?
Yes! Ground turkey or chicken can be used as a lighter alternative to ground beef. Just be mindful that these meats can be leaner and may require careful cooking to avoid drying out. The Dijon gravy helps keep everything moist and flavorful.
Is Dijon mustard spicy?
Dijon mustard has a mild to medium level of spiciness with a tangy bite. It adds complexity to the gravy without overpowering the dish, lending that distinct mustard flavor that pairs perfectly with beef.
Can I prepare the meatballs ahead of time?
Absolutely! You can form the meatballs and store them in the refrigerator for up to 24 hours before cooking. This makes dinnertime a breeze whenever you’re ready to heat and serve.
What can I substitute for heavy cream in the gravy?
You can use half-and-half for a lighter option or coconut cream for a dairy-free version, though it will slightly change the flavor profile. Adjust seasoning as needed to maintain the balance of the gravy.
How do I prevent the meatballs from falling apart?
Using the right ratio of breadcrumbs and egg as a binder is key. Also, mixing gently helps maintain the texture. Browning them carefully without overcrowding the pan gives them a firm crust that holds everything together during simmering.
Final Thoughts
This Meatballs in Dijon Gravy Recipe is a true crowd-pleaser that brings cozy comfort and sophisticated flavor to your table with ease. Whether you’re cooking a weeknight dinner or a special meal, these meatballs coated in creamy, tangy Dijon gravy are sure to become a beloved staple. Give this recipe a try, and prepare to fall in love with every hearty, delicious bite!
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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
Description
This classic Meatballs in Dijon Gravy recipe features tender, juicy beef meatballs simmered in a rich, creamy mustard sauce. Perfectly seasoned and cooked on the stovetop, these meatballs create a comforting dish ideal for serving over mashed potatoes, rice, or noodles. The Dijon gravy adds a tangy depth that elevates this hearty main course.
Ingredients
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
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 Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion powder, garlic powder, salt, and black pepper. Gently mix until just combined to avoid tough meatballs. Form the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, carefully turning to brown on all sides. This should take about 5 to 7 minutes total. Once browned, remove meatballs from the skillet and set them aside.
- Make the Dijon Gravy: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent lumps. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan for extra flavor.
- Add Mustard and Cream: Stir in the Dijon mustard and bring the mixture to a gentle simmer. Add the heavy cream and season the gravy with salt and pepper to taste, continuing to stir until the gravy thickens slightly.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, cover it with a lid, and let them simmer in the gravy for 10 minutes. This allows the meatballs to cook through fully and the flavors to meld beautifully.
- Serve: Serve the meatballs hot with plenty of the Dijon gravy spooned over them. They pair wonderfully with mashed potatoes, rice, or noodles for a complete and comforting meal.
Notes
- You can substitute ground turkey or ground chicken for a lighter version of this dish.
- Add a splash of white wine to the gravy for extra depth of flavor.
- Be careful not to overmix the meatball ingredients to keep them tender.
- If you prefer thicker gravy, allow it to simmer a few minutes longer before adding the meatballs.
