These Meatballs in Dijon Gravy Are Dinner Goals
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It’s always useful to have meatballs around. They freeze easily and work in any number of dinners, make-ahead lunches, and quick snacks. Plus, kids love them. And meatballs shine in any kind of preparation, from classic red sauce and spaghetti to this clever Dijon mustard gravy.
Pre-made meatballs can be purchased frozen at the grocery store, but it’s not very difficult to make them from scratch at home, either. The author of this recipe says these homemade meatballs take about 30 minutes from start to finish. They start with ground beef and seasoned breadcrumbs, minced garlic and onion, an egg, a little milk, and a good helping of pepper, nutmeg, allspice, and dried parsley. Mix them together with your hands, or the author says you can use a stand mixer with a dough hook attachment, which might be a good option for anyone who prefers not to use their hands for mixing raw meat.
Use a tiny cookie scoop or spoon to make evenly sized balls, and put them in the freezer for a few minutes, just to make sure they keep their shape while cooking. Then sauté them in a skillet until they look golden-brown and delicious.
You could dress these homemade meatballs with anything from a Greek yogurt sauce to classic marinara, but for this recipe they’re paired with a Dijon mustard gravy that sounds spectacular. It uses the leftover drippings from the meatballs to make a pan sauce with butter, flour, beef broth, Dijon mustard, and some milk to make it nice and creamy.
These would be great with mashed potatoes or even served with toothpicks for a party. Personally, I love the idea of serving these over pasta for a different take on spaghetti and meatballs. You could even try them with quinoa or wild rice and add some vegetables for grain bowls.
Get the recipe: Easy Meatballs in Dijon Gravy from A Taste of Madness
