Alexa Bernier
If you’re looking for a hearty, comforting meal that combines rich flavors with a smooth and savory sauce, these Meatballs in Dijon Gravy are a perfect choice. Juicy beef and pork meatballs are seasoned with herbs, garlic, and Dijon mustard, then simmered in a velvety mustard-infused gravy that is packed with flavor. The result is a satisfying dish that’s elegant enough for guests yet simple enough for a cozy family dinner.
The combination of ground beef and pork creates exceptionally tender meatballs, while the Dijon mustard adds a subtle tanginess that perfectly balances the richness of the cream-based gravy. Served over fluffy mashed potatoes, buttery egg noodles, steamed rice, or roasted vegetables, this dish delivers comfort in every bite.
Why You’ll Love This Recipe
- Rich, creamy gravy with a delicious Dijon mustard flavor.
- Tender homemade meatballs made from a blend of beef and pork.
- Simple ingredients that create restaurant-quality results.
- Perfect for family dinners, meal prep, or special occasions.
- Pairs beautifully with a variety of side dishes.
Ingredients
For the Meatballs
- 1½ pounds ground beef
- ½ pound ground pork
- ½ cup breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil, for browning
For the Dijon Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Prepare the Meatball Mixture
Begin by combining the breadcrumbs and milk in a large mixing bowl. Allow the mixture to sit for a couple of minutes so the breadcrumbs can absorb the liquid and soften. This simple step helps keep the meatballs moist and tender after cooking.
Add the ground beef, ground pork, egg, grated onion, minced garlic, chopped parsley, Worcestershire sauce, Dijon mustard, salt, black pepper, and paprika. Using clean hands or a spoon, gently mix everything together until evenly incorporated. Avoid overmixing, as this can make the meatballs dense and tough.
Step 2: Form the Meatballs
Shape the meat mixture into approximately 20 to 24 evenly sized meatballs. Keeping them uniform in size ensures they cook evenly and remain juicy throughout.
Place the formed meatballs on a tray or plate while you prepare the skillet.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches if necessary, making sure not to overcrowd the pan.
Cook the meatballs for about 8 to 10 minutes, turning occasionally so they develop a beautiful golden-brown crust on all sides. They do not need to be fully cooked at this stage, as they will finish cooking in the gravy.
Transfer the browned meatballs to a plate and set aside.
Step 4: Make the Dijon Gravy
Using the same skillet, melt the butter over medium heat. Stir in the flour and whisk continuously for 1 to 2 minutes until a light golden roux forms. This step helps eliminate any raw flour taste and creates the base for a smooth gravy.
Gradually pour in the beef broth while whisking constantly to prevent lumps from forming. Continue stirring until the mixture becomes smooth and begins to thicken slightly.
Add the heavy cream, Dijon mustard, Worcestershire sauce, and fresh thyme leaves. Stir well until everything is fully combined. Allow the gravy to simmer gently for 4 to 5 minutes, developing a rich, silky texture.
Season with salt and black pepper according to your taste.
Step 5: Finish Cooking the Meatballs
Return the browned meatballs to the skillet, nestling them into the creamy Dijon gravy. Spoon some of the sauce over the tops of the meatballs so they are fully coated.
Cover the skillet and reduce the heat to a gentle simmer. Cook for 12 to 15 minutes, allowing the meatballs to finish cooking while absorbing the flavors of the sauce.
The gravy will continue to thicken slightly, creating a luxurious coating for the meatballs.
Step 6: Garnish and Serve
Sprinkle freshly chopped parsley over the finished dish for a pop of color and freshness. Serve immediately while hot.
These meatballs pair wonderfully with creamy mashed potatoes, buttered egg noodles, fluffy rice, roasted vegetables, or even crusty bread for soaking up every drop of the delicious gravy.
Tips for Success
- Use a combination of beef and pork for the most flavorful and tender meatballs.
- Grating the onion instead of chopping it helps distribute moisture throughout the meat mixture.
- Do not overwork the meat when mixing.
- Brown the meatballs thoroughly for extra flavor before simmering them in the sauce.
- If the gravy becomes too thick, add a splash of beef broth to reach your preferred consistency.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a small amount of broth or cream if needed.
These meatballs also freeze beautifully. Allow them to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Recipe Summary
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: Approximately 565 calories per serving
Creamy, comforting, and packed with savory flavor, these Meatballs in Dijon Gravy are a timeless meal that brings warmth to the table. Whether served for a weeknight family dinner or a special gathering, this dish is sure to become a favorite thanks to its tender meatballs and irresistibly rich mustard cream sauce.
