Name: Meatballs in Dijon Gravy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European-Inspired
Ingredients: 1 lb (450g) ground beef or a mix of beef and pork; ½ cup breadcrumbs; 1 egg; ¼ cup grated onion; 2 garlic cloves (minced); 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp salt; ½ tsp black pepper; 2 tbsp chopped parsley; 1 tbsp olive oil (for browning); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups beef broth; 2 tbsp Dijon mustard; ½ cup heavy cream; Salt and pepper to taste

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If you love hearty comfort food with a touch of elegance, Meatballs in Dijon Gravy will quickly become your new obsession. This dish brings together luscious, tender meatballs nestled in an impossibly creamy, mustard-laced gravy that is both cozy and a little bit sophisticated. The beauty of this recipe is just how easily it transforms simple pantry staples into something truly spectacular — every bite bursts with rich flavor, a hint of tang from the Dijon, and that ultra-satisfying “home-cooked” feeling. Meatballs in Dijon Gravy is the kind of meal you’ll want to share with friends and family over laughter and second helpings.

Meatballs in Dijon Gravy Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how such straightforward ingredients come together to create the magic that is Meatballs in Dijon Gravy. Each component is carefully chosen to build deep flavor, the perfect texture, and that irresistible golden color.

Ground beef or a mix of beef and pork: The star of the show, adding juicy richness and the perfect bite.
Breadcrumbs: Keep the meatballs tender and prevent them from becoming dense.
Egg: Acts as the binder, holding everything together for round, moist morsels.
Grated onion: Guarantees a subtle sweetness and keeps everything juicy.
Minced garlic: Adds aromatic depth and that classic “can’t-stop-eating” appeal.
Dijon mustard: Brings zippy brightness to both the meatballs and the gravy.
Worcestershire sauce: Introduces a savory, umami-packed note that rounds out the flavors.
Salt and black pepper: Essential for seasoning and enhancing every ingredient.
Chopped parsley: Freshens up the dish with a pop of green and herbal flavor.
Olive oil: Helps you get gorgeous, golden-brown crusts on your meatballs.
Butter: The secret weapon for building a lush, velvety roux.
All-purpose flour: Thickens the gravy so it perfectly coats every meatball.
Beef broth: Adds savory depth and keeps the sauce silky smooth.
Heavy cream: Makes the gravy extra rich, creamy, and luxurious.
Extra Dijon mustard: The hallmark flavor that takes your sauce from good to extraordinary!
Salt and pepper (to taste): Adjust at the end to make the gravy just right.

How to Make Meatballs in Dijon Gravy

Step 1: Mix and Shape the Meatballs

This is the moment when everything comes together in your mixing bowl. Combine your ground meat, breadcrumbs, egg, grated onion, garlic, Dijon mustard, Worcestershire sauce, salt, pepper, and parsley. Mix just until everything is evenly incorporated — you want the mixture to hold together, but not be overworked (which can make the meatballs a bit tough). Form the mixture into 16 to 18 small, even-sized meatballs so they cook uniformly and look beautiful on the plate!

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium heat, then start browning those lovely meatballs in batches. The goal is a golden, caramelized crust on all sides; this should take about 5 to 6 minutes per batch. Don’t crowd the pan, so each meatball has space to get that crave-worthy color and flavor. Once browned, set the meatballs aside so they’re ready for their luxurious gravy bath.

Step 3: Make the Dijon Gravy

In the same skillet (hello, built-in flavor!), melt the butter and whisk in the flour to create a classic roux. Stir this for 1 to 2 minutes until it turns pale golden and loses its raw flour taste. Slowly whisk in the beef broth to work out any lumps and achieve a silky base. Next, stir in more Dijon mustard and the heavy cream. Bring the sauce to a gentle simmer, then season with salt and pepper — you’ll notice the kitchen already smells incredible.

Step 4: Simmer Everything Together

Add the browned meatballs back to the skillet, nestling them into the bubbling Dijon gravy. Let them gently simmer for 10 to 12 minutes. The sauce will thicken to luscious perfection, and the meatballs will soak up even more flavor. This is where the magic of Meatballs in Dijon Gravy truly shines — tender, flavorful, and enveloped in creamy goodness.

Step 5: Serve and Enjoy

Transfer your meatballs and gravy to a serving platter or spoon directly onto plates. Finish with a sprinkle of extra fresh parsley if you like a little burst of color and a hint of fresh flavor. Serve immediately while everything is hot and inviting — you’ll want to grab your favorite side and start savoring right away!

How to Serve Meatballs in Dijon Gravy

Garnishes

A sprinkling of fresh parsley brightens up the whole dish visually and adds an herbal touch that balances the creamy, tangy flavors of the gravy. For extra flair, try a tiny pinch of flaky sea salt or freshly cracked black pepper just before serving. If you love a little zing, a drizzle of lemon juice or a scattering of finely chopped chives also complements Meatballs in Dijon Gravy beautifully.

Side Dishes

One of the best things about Meatballs in Dijon Gravy is their versatile partnership with classic sides. Spoon them generously over creamy mashed potatoes for a meal that’s pure comfort on a plate. Fluffy white rice and buttered egg noodles are equally welcome — they soak up that dreamy sauce like a sponge. Even crusty bread is delicious for sopping up every last bit of gravy!

Creative Ways to Present

For a fun twist, skewer the meatballs and serve them as party appetizers with toothpicks and little ramekins of gravy for dipping. Layer them in a sub roll for a next-level sandwich, or nestle them atop a bed of sautéed greens for a lighter, more vibrant presentation. However you serve them, Meatballs in Dijon Gravy always steal the show.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), cool everything down to room temperature, then transfer the meatballs and gravy to an airtight container. They’ll keep beautifully in the fridge for up to 3 days, ready to make your next meal just as comforting.

Freezing

Meatballs in Dijon Gravy freeze surprisingly well. Let the meatballs and gravy cool completely, then portion into freezer-safe containers. For easy meal prep, consider storing individual servings. They’ll stay at their best for up to 2 months in the freezer — just be sure to label and date your container.

Reheating

To reheat, gently warm the meatballs and gravy in a skillet over medium-low heat, stirring occasionally. If the sauce is too thick, splash in a bit of water or broth to loosen it. You can also microwave single portions, but stir halfway through to keep the heat even and prevent any cold spots.

FAQs

Can I use ground turkey or chicken instead of beef or pork?

Absolutely! Ground turkey or chicken work well in Meatballs in Dijon Gravy. Just keep in mind they’re a bit leaner, so consider adding a teaspoon of olive oil to the mixture for extra juiciness.

Is it possible to make Meatballs in Dijon Gravy gluten-free?

Yes, with simple swaps! Use gluten-free breadcrumbs for the meatballs and substitute your favorite gluten-free flour blend for the roux. The flavors will still shine beautifully.

Can I make the meatballs ahead of time?

Definitely. You can form the meatballs and store them, uncooked, in the fridge up to a day in advance. When you’re ready, just pick up the recipe at the browning step and finish as usual.

What can I use if I don’t have heavy cream?

If you’re out of heavy cream, try using half-and-half or even a full-fat coconut milk for the gravy. The sauce will still be luscious, though slightly less rich. Avoid lower-fat milks as they may split when heated.

How do I prevent the meatballs from falling apart?

The secret is to mix the meat gently and just until combined. Too much handling can break down the proteins. Make sure you include the binder (egg and breadcrumbs), and don’t skip the refrigeration if your mixture feels too sticky before shaping.

Final Thoughts

I have a feeling the first bite of Meatballs in Dijon Gravy will earn this recipe a spot in your regular comfort food rotation. It’s one of those dishes that’s both familiar and exciting, easy enough for weeknights yet special enough for guests. Give it a try, and watch everyone at the table ask for seconds!

Meatballs in Dijon Gravy Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of tender meatballs smothered in a rich, creamy Dijon gravy. This European-inspired dish is perfect for a cozy family dinner or a special gathering.

Ingredients

Scale

For the meatballs:

1 lb (450g) ground beef or a mix of beef and pork
½ cup breadcrumbs
1 egg
¼ cup grated onion
2 garlic cloves (minced)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
2 tbsp chopped parsley
1 tbsp olive oil (for browning)

For the gravy:

2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
2 tbsp Dijon mustard
½ cup heavy cream
Salt and pepper to taste

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Instructions

Prepare the meatballs: In a large bowl, combine ground meat, breadcrumbs, egg, grated onion, garlic, Dijon mustard, Worcestershire sauce, salt, pepper, and parsley. Shape into 16–18 small meatballs.
Brown the meatballs: Heat olive oil in a skillet and brown the meatballs in batches for about 5–6 minutes. 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 until thickened.
Simmer in gravy: Return meatballs to the skillet, simmer for 10–12 minutes until cooked through and sauce thickens.
Serve hot, garnished with parsley.