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This Easy Meatballs in Dijon Gravy recipe is the perfect quick and simple weeknight dinner idea. The mustard sauce brings this dish to the next level!
Going to leave for Vancouver in 2 days, and we still have a lot of ground beef and assorted vegetables in our fridge. Help!
Good thing meatballs are one of the best freezer meals I know how to make. Now we will also have a meal when we come back on two weeks.
After all, coming back from a long period of no cooking requires some slow transitions into cooking for ourselves again. And this is going to taste great when we come back. Just as long as we don’t eat it all before we leave.
There was a time that the only meal John would cook for me was meatballs.
No, scratch that. It was either frozen meatballs from a bag, or another oven ready meal that you can find in the freezer area. Examples: pizza bagels and fries, chicken nuggets and fries.. basically anything, so long as there is fries.
Not that I minded. Clearly I still eat like a teenager. And not like one of my health conscious teenager students. Like a pizza and brownies kind of teenager.
But now that our freezer can basically only fit 3 frozen pizzas, we needed to fend for ourselves and actually learn to cook. Like, real person food.
We have definitely come a long way from our freezer meal days. Sure, we still have the odd frozen pizza (and fries) now and again, but mostly we stick to home cooked meals.
…or fast food.
But, enough about us. Let me talk about these meatballs!!
They are so ridiculously quick and easy to make, these can be whipped up super easily on busy weekday nights, or on lazy weekends. I am talking about meatballs, from start to finish, in 30 minutes.
That is basically like freezer meatballs timing! And it is 10x better for you, made from scratch!
Well, that is depending upon how much gravy you make..
You can eat this with mashed potatoes and veggies, or on top of spaghetti like I did in these pictures. Any way you enjoy these, you can be sure that you will be going back for seconds. And maybe even thirds.
Yeah.. I think that these meatballs are going to be gone long before we leave for Vancouver.
What you need to make Easy Meatballs in Dijon Gravy
- ground beef
- breadcrumbs
- onion
- garlic
- dried parsley
- salt & pepper
- nutmeg
- all-spice
- egg
- milk
- butter
- flour
- beef broth
- dijon mustard
Similar Recipes
Like these Easy Meatballs in Dijon Gravy? Then you will love these recipes:
- Freezer Meatballs
- Parmesan Turkey Meatballs
- Pork Meatballs
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Print Recipe
4.60 from 10 votes
Easy Meatballs in Dijon Gravy
This Easy Meatballs in Dijon Gravy recipe is the perfect quick and simple weeknight dinner idea. The mustard sauce brings this dish to the next level!
Prep Time7 minutes mins
Cook Time23 minutes mins
Total Time30 minutes mins
Ingredients
Meatballs
- 1.5 lbs ground beef
- 1/4 cup seasoned breadcrumbs
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground all spice
- 1 large egg
- 2 Tbsp milk
Dijon Gravy
- 3 Tbsp salted butter
- 2 Tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 cup milk
- 2 tsp dijon mustard
Instructions
In a large bowl, mix together all of the meatball ingredients until fully combined. You can knead it with your hands or mix it in a stand mixture with a dough hook attachment.
Form balls with the meat mixture with your hands or a cookie scoop. Place the meatballs on a baking sheet and place in the freezer for 5-10 minutes.
Heat some oil on a large skillet. Brown the meatballs on all sides until the meatballs are cooked through. Remove from the saucepan and set aside.
Melt the butter on the skillet. Whisk in the flour until medium brown. Pour in the broth and simmer until thickened. Add in the milk and mustard. Simmer until thick and creamy.
Place the meatballs in the sauce and cook until the meatballs are heated through.
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