These tender, flavorful meatballs smothered in a creamy Dijon gravy are a game-changer for a quick and comforting weeknight dinner. Packed with a blend of ground beef, warm spices, and smothered in a rich, savory sauce, this dish is perfect for pairing with mashed potatoes, noodles, or crusty bread. If you’re looking for an easy recipe that’s sure to impress, this one will become your go-to!
This dish became an instant favorite in our home after a hectic weeknight when I needed something easy yet hearty. I threw together some ground beef, added a few pantry staples, and within no time, dinner was ready. My husband couldn’t stop raving about the creamy Dijon gravy and how it made the meatballs taste like something you’d find in a cozy bistro. Now, every time I make it, it brings back memories of laughter around the dinner table, and it’s the recipe my family always requests when they crave comfort food!
Why These Easy Meatballs in Dijon Gravy Are Perfect for Dinner
These meatballs in Dijon gravy are all about simplicity without compromising flavor. Made with a few pantry staples, this recipe delivers juicy meatballs packed with a blend of herbs, warm spices like nutmeg and allspice, and a creamy, tangy Dijon gravy that elevates the dish. It’s ideal for weeknights when you want something that feels indulgent but is quick to make!
Ingredients:
For the Meatballs
- 1 1/2 lbs (680 g) ground beef
- 1/4 cup (30 g) seasoned breadcrumbs
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tsp dried parsley
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 large egg
- 2 tbsp (30 ml) milk
For the Dijon Gravy
- 3 tbsp (42 g) salted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef broth
- 1 cup (240 ml) milk
- 2 tsp Dijon mustard
Directions:
- Prepare the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, parsley, salt, pepper, nutmeg, allspice, egg, and milk. Mix well using your hands or a stand mixer until everything is fully combined.
- Form the meatballs: Roll the meat mixture into evenly sized balls using your hands or a cookie scoop, about 1-1.5 inches in diameter. Place the meatballs on a baking sheet and chill in the freezer for 5-10 minutes to firm up.
- Cook the meatballs: Heat a drizzle of oil in a large skillet over medium heat. Add the chilled meatballs in batches and brown them on all sides, cooking for about 8-10 minutes, or until the meatballs are cooked through. Remove the 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 flour and cook for 2-3 minutes until golden brown, stirring constantly. Gradually add the beef broth while whisking, ensuring there are no lumps. Bring the gravy to a simmer and let it thicken for about 5 minutes.
- Finish the sauce: Once the gravy has thickened, add in the milk and Dijon mustard. Continue to simmer for another 2-3 minutes, stirring occasionally, until the sauce becomes creamy and smooth.
- Combine and serve: Return the cooked meatballs to the skillet, stirring gently to coat them with the gravy. Cook for another 5-7 minutes until the meatballs are heated through. Serve hot with your choice of sides, such as mashed potatoes, pasta, or rice.
Notes:
- Substitutions: You can use ground turkey or pork for a lighter version of the meatballs. If you prefer a gluten-free option, swap the breadcrumbs and flour for gluten-free alternatives.
- Make it ahead: The meatballs can be prepped and stored in the fridge for up to 24 hours before cooking, or you can freeze them for later use.
- Flavor variations: Add a splash of Worcestershire sauce to the gravy for an extra depth of flavor, or replace the Dijon mustard with whole-grain mustard for added texture.
- Leftovers: These meatballs taste even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat in a skillet before serving.
