Easy Creamy Dijon Meatballs in Gravy
Easy Creamy Dijon Meatballs in Gravy — Tender meatballs simmered in a creamy, tangy Dijon gravy. After making this many times, I’ve perfected the balance of flavors and textures. The creamy sauce coats each meatball, making every bite irresistible. Serve with Crispy Oven-Roasted Potatoes and Onions for a complete meal. If you love recipes like this, you’ll also enjoy Crispy Oven-Roasted Potatoes and Onions Recipe and Easy Philly Cheesesteak Crescent Ring Recipe for Dinner.
Why This Easy Creamy Dijon Meatballs in Gravy Is Pure Comfort
- The perfect balance of creamy and tangy flavors
- Tender meatballs that fall apart in your mouth
- Better than takeout and ready in 30 minutes
What You'll Need for Easy Creamy Dijon Meatballs in Gravy
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ground beef
- Breadcrumbs
- Onion
- Garlic
- Egg
- Salt
- Pepper
- Dijon mustard
- Heavy cream
- Beef broth
- Worcestershire sauce
- Paprika
- Thyme
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Ground beef: Use 80/20 ground beef for the best flavor and texture.
🛒 Tools & Equipment I Recommend
- Meat thermometer — Ensures perfectly cooked meatballs every time. → See on Amazon
- Cast iron skillet — Distributes heat evenly for perfectly cooked meatballs. → See on Amazon
How to Make Easy Creamy Dijon Meatballs in Gravy
- Prepare meatball mixture: Combine ground beef, breadcrumbs, onion, garlic, egg, salt, and pepper. Mix well and form into 1-inch meatballs.
- Cook meatballs: Heat a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
- Make gravy: In the same skillet, add Dijon mustard, heavy cream, beef broth, Worcestershire sauce, paprika, and thyme. Stir to combine and bring to a simmer. Add meatballs back to the skillet and spoon gravy over them. Cover and let simmer for 10 minutes.
- Serve: Serve meatballs with gravy spooned over the top. Garnish with fresh parsley and grated Parmesan cheese if desired.
Cook's Tips for Perfect Easy Creamy Dijon Meatballs in Gravy
- Common mistake and fix: Avoid overmixing the meatball mixture. This can lead to tough meatballs. Mix just until combined.
- Tip for leftover storage: Store leftover meatballs and gravy separately in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Tip for freezing: Freeze uncooked meatballs for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Tip for making ahead: Prepare the meatball mixture up to 1 day ahead. Cover and refrigerate until ready to cook.
Storing & Reheating Easy Creamy Dijon Meatballs in Gravy
Short-Term Storage
Store in an airtight container in the fridge. Store leftover meatballs and gravy separately in the refrigerator for up to 3 days. Make-ahead tip: Prepare the meatball mixture up to 1 day ahead. Cover and refrigerate until ready to cook.
Freezing Easy Creamy Dijon Meatballs in Gravy
Freeze uncooked meatballs for up to 3 months. Thaw overnight in the refrigerator before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a light hand when mixing the meatball mixture to avoid tough meatballs.
- Best substitution: Substitute ground turkey for a leaner option.
- Make-ahead: Prepare the meatball mixture up to 1 day ahead. Cover and refrigerate until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the gravy is too thick, thin it out with a little more beef broth. If it's too thin, let it simmer uncovered until it reduces to your desired consistency.
Want to level up this recipe?
Immersion blender — Smooths out the gravy for a perfect, creamy texture. → Check price on Amazon
Easy Creamy Dijon Meatballs in Gravy
Ingredients
Main Ingredients
- Ground beef
- Breadcrumbs
- Onion
- Garlic
- Egg
- Salt
- Pepper
Seasonings
- Dijon mustard
- Heavy cream
- Beef broth
- Worcestershire sauce
- Paprika
- Thyme
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Prepare meatball mixture: Combine ground beef, breadcrumbs, onion, garlic, egg, salt, and pepper. Mix well and form into 1-inch meatballs.
- Cook meatballs: Heat a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
- Make gravy: In the same skillet, add Dijon mustard, heavy cream, beef broth, Worcestershire sauce, paprika, and thyme. Stir to combine and bring to a simmer. Add meatballs back to the skillet and spoon gravy over them. Cover and let simmer for 10 minutes.
- Serve: Serve meatballs with gravy spooned over the top. Garnish with fresh parsley and grated Parmesan cheese if desired.
Notes
- Chef tip: Use a light hand when mixing the meatball mixture to avoid tough meatballs.
- Best substitution: Substitute ground turkey for a leaner option.
- Make-ahead: Prepare the meatball mixture up to 1 day ahead. Cover and refrigerate until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the gravy is too thick, thin it out with a little more beef broth. If it's too thin, let it simmer uncovered until it reduces to your desired consistency.
Storage
- Fridge: Store leftover meatballs and gravy separately in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked meatballs for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the meatball mixture up to 1 day ahead. Cover and refrigerate until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 30g
- Fat: 32g
- Carbs: 12g
- Fiber: 1g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 120mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Dijon Meatballs in Gravy FAQs
Yes, prepare the meatball mixture up to 1 day ahead. Cover and refrigerate until ready to cook.
Overmixing the meatball mixture can lead to tough meatballs. Mix just until combined.
Yes, freeze uncooked meatballs for up to 3 months. Thaw overnight in the refrigerator before cooking.
Use an immersion blender to smooth out the gravy for a perfect, creamy texture.
Serve with Crispy Oven-Roasted Potatoes and Onions for a complete meal.
A Warm Final Note
I can’t wait for you to try Easy Creamy Dijon Meatballs in Gravy and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
