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The magic of these meatballs starts with the right ingredients. For the meatball mixture, I use 1 pound of ground beef and 1/2 pound of ground pork. This mix adds depth and flavor. I also include 1/2 cup of breadcrumbs for texture and 1/4 cup of grated Parmesan cheese for richness. Fresh parsley, about 1/4 cup, brings a bright touch.

These Meatballs in Dijon Gravy Are Dinner Goals

If you're craving a comforting meal, try these meatballs in Dijon gravy—your new savory dinner goals! This recipe combines ground beef and pork for rich flavor, topped with a creamy Dijon gravy that will delight your taste buds. With easy preparation steps and tips for perfect meatballs, you can impress your family with a dish that's both delicious and satisfying. Click through to explore the full recipe and elevate your dinner routine!
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Ingredients
  

1 pound ground beef

1/2 pound ground pork

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup finely chopped parsley

1 tablespoon Dijon mustard

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil (for frying)

1 cup beef broth

1/2 cup heavy cream

2 tablespoons Dijon mustard (additional)

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley (for garnish)

Instructions
 

In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, Dijon mustard, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are incorporated.

    Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should yield approximately 20 meatballs.

      Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides, which should take about 6-8 minutes. Remove meatballs from the skillet and set aside.

        In the same skillet, add beef broth and bring to a simmer, scraping up any brown bits from the bottom of the pan.

          Stir in the heavy cream, additional Dijon mustard, and Worcestershire sauce, mixing until well combined. If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry, then stir it into the gravy.

            Return the meatballs to the skillet, coating them with the gravy. Lower the heat, cover the skillet, and let simmer for about 10 minutes until the meatballs are cooked through and the flavors meld.

              Taste the gravy and adjust seasoning if necessary.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the meatballs over a bed of creamy mashed potatoes or egg noodles. Garnish with fresh parsley and a drizzle of any remaining gravy for an elegant touch.