Dijon Gravy Meatballs: A Delicious & Easy Recipe

Dijon Gravy Meatballs: Prepare to elevate your meatball game to a whole new level! Forget everything you thought you knew about this classic comfort food because we’re about to introduce you to a flavor explosion that will have everyone begging for seconds. Imagine tender, juicy meatballs swimming in a rich, creamy Dijon gravy – it’s a symphony of savory and tangy that’s simply irresistible.

Meatballs themselves have a long and storied history, appearing in various forms across numerous cultures. From Italian polpette to Swedish köttbullar, these little spheres of deliciousness have been a staple on dinner tables for centuries. But the addition of Dijon mustard to a creamy gravy? That’s where the magic truly happens. The subtle heat and complex flavor of Dijon cuts through the richness of the gravy, creating a perfectly balanced and utterly addictive sauce.

People adore this dish for so many reasons. First, it’s incredibly versatile. Serve these Dijon Gravy Meatballs over mashed potatoes, egg noodles, rice, or even crusty bread for a satisfying and complete meal. Second, it’s surprisingly easy to make, perfect for a weeknight dinner or a casual weekend gathering. And finally, let’s be honest, who can resist the combination of tender meatballs and a luscious, flavorful gravy? The creamy texture, the savory meat, and the tangy Dijon – it’s a culinary trifecta that’s guaranteed to please even the pickiest eaters. So, are you ready to discover your new favorite meatball recipe? Let’s get cooking!

this Recipe

Ingredients:

• For the Meatballs:
• 1.5 lbs ground beef (80/20 blend recommended for flavor)
• 1/2 lb ground pork
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for browning)
• For the Dijon Gravy:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups beef broth
• 1 cup heavy cream
• 1/4 cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Preparing the Meatballs:

1. In a large bowl, gently combine the ground beef, ground pork, panko breadcrumbs, Parmesan cheese, parsley, eggs, garlic, diced onion, oregano, basil, red pepper flakes (if using), salt, and pepper. Be careful not to overmix, as this can result in tough meatballs. I like to use my hands to gently incorporate everything until just combined.
2. Once the mixture is combined, it’s time to form the meatballs. I usually aim for meatballs that are about 1.5 inches in diameter, which is roughly the size of a golf ball. This size cooks evenly and is perfect for serving with gravy. You can use a cookie scoop to ensure uniform size, or just roll them by hand.
3. Place the formed meatballs on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup a breeze.
4. Heat the olive oil in a large skillet over medium-high heat. You’ll want a skillet that’s large enough to accommodate the meatballs in a single layer, or you may need to work in batches.
5. Carefully place the meatballs in the hot skillet, making sure not to overcrowd the pan. Brown the meatballs on all sides, turning them occasionally, until they are nicely browned. This step is crucial for developing flavor and creating a nice crust on the meatballs. Don’t worry about cooking them all the way through at this point; they will finish cooking in the gravy. This browning process usually takes about 8-10 minutes.
6. Remove the browned meatballs from the skillet and set them aside on a plate. Don’t discard the drippings in the skillet; they will add tons of flavor to the gravy!

Making the Dijon Gravy:

1. In the same skillet you used to brown the meatballs, melt the butter over medium heat. Once the butter is melted, whisk in the all-purpose flour. This creates a roux, which will thicken the gravy.
2. Cook the roux, whisking constantly, for about 2-3 minutes, or until it turns a light golden brown color. This step is important for removing the raw flour taste. Be careful not to burn the roux, as this will ruin the flavor of the gravy.
3. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. Continue whisking until the gravy is smooth and thickened.
4. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, soy sauce, onion powder, garlic powder, and black pepper. Bring the gravy to a simmer, stirring occasionally.
5. Taste the gravy and adjust the seasoning as needed. You may need to add a little salt, depending on the saltiness of your beef broth.

Combining Meatballs and Gravy:

1. Gently add the browned meatballs to the simmering gravy. Make sure the meatballs are mostly submerged in the gravy.
2. Reduce the heat to low, cover the skillet, and simmer for at least 20-25 minutes, or until the meatballs are cooked through and the gravy has thickened to your desired consistency. The longer they simmer, the more flavorful they become! I usually check the internal temperature of a meatball to ensure it reaches 160°F (71°C).
3. Stir in the chopped fresh parsley just before serving. This adds a pop of freshness and color to the dish.

Serving Suggestions:

These Dijon Gravy Meatballs are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

• Over Mashed Potatoes: This is a classic pairing that’s always a crowd-pleaser. The creamy mashed potatoes perfectly complement the rich and savory gravy.
• Over Egg Noodles: Another comforting option that’s perfect for a cozy night in. The egg noodles soak up all the delicious gravy.
• Over Rice: A simple and satisfying way to enjoy these meatballs. White rice, brown rice, or even wild rice would all work well.
• As Sliders: Serve the meatballs on slider buns with a spoonful of gravy for a fun and flavorful appetizer or party snack.
• With Crusty Bread: Serve the meatballs in a bowl with plenty of gravy and a side of crusty bread for dipping.

Tips and Variations:

• Use a Meat Thermometer: To ensure the meatballs are cooked through, use a meat thermometer to check the internal temperature. They should reach 160°F (71°C).
• Make it Ahead: You can prepare the meatballs and gravy ahead of time and store them in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
• Freeze for Later: These meatballs freeze beautifully! Allow them to cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Add Mushrooms: For a heartier gravy, sauté some sliced mushrooms in the skillet before making the roux.
• Spice it Up: If you like a little heat, add a pinch of cayenne pepper to the gravy.
• Use Different Ground Meat: While I prefer a combination of ground beef and ground pork, you can also use ground turkey or ground chicken. Just be sure to adjust the cooking time accordingly.
• Add a Splash of Wine: For a richer flavor, deglaze the skillet with a splash of red wine after browning the meatballs. Let the wine reduce slightly before adding the beef broth.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 450-550 per serving (depending on serving size and ingredients)
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 800-1000mg
• Carbohydrates: 20-30g
• Fiber: 2-3g
• Sugar: 5-10g
• Protein: 25-35g

Enjoy your delicious Dijon Gravy Meatballs! I hope you love this recipe as much as I do. It’s a guaranteed crowd-pleaser and perfect for any occasion.

Conclusion:

And there you have it! These Dijon Gravy Meatballs are truly something special, a delightful combination of savory comfort food and sophisticated flavor that will have everyone reaching for seconds. I genuinely believe this recipe is a must-try for anyone looking to elevate their meatball game. The creamy, tangy Dijon gravy perfectly complements the juicy, well-seasoned meatballs, creating a symphony of taste that’s both satisfying and surprisingly elegant.

But why is this recipe a standout? It’s the simplicity, really. You don’t need to be a seasoned chef to whip up a batch of these beauties. The ingredients are readily available, the instructions are straightforward, and the result is consistently delicious. It’s a weeknight dinner winner, a party appetizer showstopper, and a guaranteed crowd-pleaser, all rolled into one delightful dish.

Beyond the incredible flavor, the versatility of these meatballs is another reason to add this recipe to your repertoire. Looking for serving suggestions? Oh, I have plenty! Serve them over a bed of creamy mashed potatoes for the ultimate comfort food experience. Toss them with egg noodles or pasta for a hearty and satisfying meal. Or, for a lighter option, serve them with a side of steamed rice and your favorite roasted vegetables.

And don’t be afraid to get creative with variations! For a spicier kick, add a pinch of red pepper flakes to the gravy. If you prefer a sweeter flavor profile, a drizzle of honey or maple syrup can add a lovely touch. You could even experiment with different types of ground meat, such as turkey or chicken, to create a lighter version of the recipe. Consider adding some finely chopped mushrooms to the meatball mixture for an earthier flavor. The possibilities are endless!

These Dijon Gravy Meatballs are more than just a recipe; they’re an invitation to create, experiment, and enjoy the simple pleasure of good food. I’ve made them countless times, and each time, they bring a smile to my face. I truly hope they do the same for you.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of these incredible meatballs. I’m confident that you’ll love them as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please, please, please share your experience. Did you make any variations? What did you serve them with? What did your family and friends think? Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Leave a comment below, tag me in your social media posts, or send me an email. I can’t wait to hear all about your Dijon Gravy Meatballs adventure! Happy cooking!