These Easy Meatballs in Dijon Gravy are a comforting and flavorful meal that combines tender, well-seasoned meatballs with a rich, creamy mustard gravy. The savory beef meatballs are perfectly spiced with a hint of nutmeg and allspice, giving them a warm, aromatic flavor. The Dijon gravy adds a tangy, creamy finish that complements the meatballs beautifully. This dish is perfect for family dinners and can be served with mashed potatoes, rice, or pasta for a satisfying meal. It’s a simple recipe with big flavors, perfect for any night of the week.
Ingredients:
For the Meatballs:
- 1.5 lbs ground beef
- 1/4 cup seasoned breadcrumbs
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 large egg
- 2 tablespoons milk
For the Dijon Gravy:
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 cup milk
- 2 teaspoons Dijon mustard
Instructions:
- Make the meatball mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, dried parsley, salt, pepper, nutmeg, and allspice. Add the egg and milk, and mix everything together until well combined. Be careful not to mix too vigorously, as this could lead to tough meatballs.
- Shape the meatballs: Using your hands or a spoon, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Transfer the meatballs to a serving platter or a tray.
- Cook the meatballs: Heat a tablespoon of oil in a large skillet over medium heat. Introduce the meatballs to the pan in small groups, making sure not to overcrowd it. Brown the meatballs on all sides, cooking them for about 6-8 minutes in total until they’re browned and mostly cooked through.
- Make the Dijon gravy: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns golden and has a slightly nutty aroma. Slowly incorporate the beef broth while whisking continuously to avoid any clumps. Then, slowly add the milk, continuing to whisk until the sauce is smooth.
- Add the Dijon mustard: Stir in the Dijon mustard and let the sauce simmer for 3-5 minutes until it thickens slightly.
- Return the meatballs to the skillet: Add the browned meatballs back to the skillet, turning them in the gravy so they’re fully coated. Let them simmer in the gravy for another 5-7 minutes until the meatballs are fully cooked through and the gravy has thickened.
- Serve: Once the meatballs are done, serve them hot with the Dijon gravy drizzled over top. These meatballs pair perfectly with mashed potatoes, noodles, or a side of vegetables.
Conclusion:
These Easy Meatballs in Dijon Gravy are a delicious and comforting dish that’s quick to prepare. The tender meatballs are seasoned perfectly with a blend of warm spices, and the creamy Dijon gravy adds a tangy richness that elevates the dish. It’s an ideal weeknight dinner that everyone will love, especially when paired with your favorite sides.
Easy Meatballs in Dijon Gravy
A flavorful dish featuring tender beef meatballs ina creamy Dijon mustard gravy. Simple, hearty, and perfect for serving withmashed potatoes or rice.
Ingredients
For the Meatballs:
- 1.5 lbs ground beef
- 1/4 cup seasoned breadcrumbs
- 1 small onion finely chopped
- 1 clove garlic minced
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 large egg
- 2 tablespoons milk
For the Dijon Gravy:
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 cup milk
- 2 teaspoons Dijon mustard
Instructions
- Make the meatball mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, dried parsley, salt, pepper, nutmeg, and allspice. Add the egg and milk, and mix everything together until well combined. Be careful not to mix too vigorously, as this could lead to tough meatballs.
- Shape the meatballs: Using your hands or a spoon, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Transfer the meatballs to a serving platter or a tray.
- Cook the meatballs: Heat a tablespoon of oil in a large skillet over medium heat. Introduce the meatballs to the pan in small groups, making sure not to overcrowd it. Brown the meatballs on all sides, cooking them for about 6-8 minutes in total until they’re browned and mostly cooked through.
- Make the Dijon gravy: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns golden and has a slightly nutty aroma. Slowly incorporate the beef broth while whisking continuously to avoid any clumps. Then, slowly add the milk, continuing to whisk until the sauce is smooth.
- Add the Dijon mustard: Stir in the Dijon mustard and let the sauce simmer for 3-5 minutes until it thickens slightly.
- Return the meatballs to the skillet: Add the browned meatballs back to the skillet, turning them in the gravy so they’re fully coated. Let them simmer in the gravy for another 5-7 minutes until the meatballs are fully cooked through and the gravy has thickened.
- Serve: Once the meatballs are done, serve them hot with the Dijon gravy drizzled over top. These meatballs pair perfectly with mashed potatoes, noodles, or a side of vegetables.