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Meatballs in Dijon Gravy

Meatballs in Dijon gravy—tender beef meatballs simmered in a silky, tangy Dijon cream sauce with visible mustard seeds and fresh herbs. The skillet method delivers a pale golden gravy that coats the back of a spoon for a cozy French-style 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef Use 80–85% lean for juicy meatballs.
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 garlic Minced garlic.
  • 2 tbsp fresh parsley Chopped.
  • 1 salt To taste.
  • 1 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 For mustard seeds flecks.
  • 1 tsp fresh tarragon Or thyme.
  • 1 salt To taste.
  • 1 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 just combined. Stop mixing as soon as the mixture comes together to keep the meatballs tender.
  2. Roll the mixture into 1.5-inch balls. Place them on a plate and keep them spaced so they brown evenly in the skillet.
Sear and simmer
  1. Heat the skillet over medium-high heat and sear the meatballs, turning, until browned on all sides—about 6–8 minutes. Transfer them to a plate or tray while you make the gravy.
  2. Melt butter in the same skillet and sauté shallots for 2–3 minutes until softened. Stir often so the shallots don’t brown.
  3. Pour in chicken broth and simmer for 2 minutes. Scrape up any browned bits from the bottom of the pan for extra flavor.
  4. Stir in heavy cream, Dijon mustard, whole grain mustard, and fresh tarragon (or thyme). Simmer until the sauce looks pale golden with mustard flecks and the herbs are fragrant.
  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. If needed, gently stir so the meatballs get an even coating.
  6. Serve the meatballs with gravy over egg noodles or mashed potatoes. Taste and adjust with additional salt and pepper if desired.

Notes

Pro tip: keep the meatball mixture just mixed and sear hot to build color before the simmer. Refrigerate leftovers in a covered container for up to 3 days; rewarm gently in a skillet with a splash of cream or broth. Freezing is yes—freeze meatballs and gravy (cool first) for up to 2 months, then thaw and reheat slowly. For a dairy-light option, use half-and-half instead of heavy cream for a slightly thinner gravy.