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Meatballs in Dijon Gravy

Meatballs in Dijon gravy are tender beef meatballs simmered in a silky, tangy Dijon cream sauce with visible mustard seeds. This French-American skillet method creates a pale golden gravy that coats the back of a spoon.
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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: 620
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
  • 0.25 tsp salt to taste
  • 0.25 tsp 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)
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
For serving
  • 1 egg noodles or mashed potatoes

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a bowl, mix ground beef, breadcrumbs, egg, garlic, minced, chopped fresh parsley, chopped, salt, and pepper until evenly combined, then roll into 1.5-inch balls. The mixture should hold together when you shape each ball.
  2. Heat a cast iron skillet over medium-high heat and sear the meatballs, turning, until browned on all sides—about 6–8 minutes—then set aside. They should look deep brown with a rough, crusted surface.
Simmer the Dijon cream gravy
  1. In the same skillet, melt butter and sauté shallots for 2–3 minutes until softened. Stir until the shallots look slightly translucent.
  2. Pour in chicken broth and simmer for 2 minutes. You want gentle bubbles and a lightly reduced base.
  3. Stir in heavy cream, Dijon mustard, whole grain mustard, and fresh tarragon (or thyme), then simmer briefly to blend the flavors. The sauce should turn pale golden with visible mustard flecks.
  4. Return the browned meatballs to the gravy and simmer for 8–10 minutes until cooked through and the sauce coats the back of a spoon. Watch for thicker, glossy gravy clinging to the meatballs.
Serve
  1. Serve the meatballs and mustard gravy over egg noodles or mashed potatoes. Spoon extra sauce over the top so the mustard flecks show.

Notes

Pro tip: Don’t skip the browning step—those browned bits in the skillet create extra flavor for the gravy. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently in a skillet or microwave until hot. Freeze meatballs in gravy up to 2 months (cream sauces can thicken—stir and add a splash of broth while reheating). For a lighter option, use half-and-half instead of heavy cream.