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Meatballs in Dijon Gravy

Meatballs in Dijon gravy with tender beef meatballs simmered in a silky, tangy Dijon cream sauce with visible mustard seeds. Pan-seared meatballs get coated in a pale golden mustard gravy that clings to the back of a spoon for an easy meatball dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.3333333333 cup breadcrumbs
  • 1 egg
  • 2 garlic minced
  • 2 tbsp fresh parsley chopped
  • 0.5 salt to taste
  • 0.5 pepper to taste
Dijon Gravy
  • 2 tbsp butter
  • 2 shallots finely diced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tsp fresh tarragon or thyme
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a bowl, mix ground beef, breadcrumbs, egg, minced garlic, chopped fresh parsley, salt, and pepper until evenly combined.
  2. Roll the mixture into 1.5-inch meatballs and set aside on a plate.
Sear and simmer
  1. Heat a cast iron skillet over medium-high heat and sear the meatballs, turning, until browned on all sides, about 6–8 minutes; set them aside.
  2. Melt butter in the same skillet and sauté shallots for 2–3 minutes until softened.
  3. Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
  4. Stir in heavy cream, Dijon mustard, whole grain mustard, fresh tarragon, salt, and pepper, then keep the gravy warm until smooth.
  5. Return the meatballs to the gravy and simmer for 8–10 minutes until cooked through and the sauce coats the back of a spoon.
  6. Serve the Dijon meatballs over egg noodles or mashed potatoes, spooning the creamy Dijon gravy over the top.

Notes

Pro tip: For the thickest, creamiest gravy, simmer just until it coats the back of a spoon rather than reducing too far. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth. Freezing: yes—freeze cooked meatballs with gravy up to 2 months and thaw overnight in the fridge. Dietary swap: use turkey or a plant-based ground alternative in place of the beef for lighter meatballs while keeping the Dijon cream gravy.