Saturday, January 5, 2019

Meatballs in Dijon Gravy

When it comes to comfort food, few things satisfy like a meal with meatballs. Meatballs are easy to make, so they are a perfect dish for a quick weeknight dinner. While spaghetti with meatballs are a regular thing in the Gruggen household, this Elizabeth Licata recipe caught my eye because I love anything having to do with mustard. (Confession: There are no less than 10 different kinds of mustard in our fridge.) This is on the menu for tonight's dinner and I will be serving the meatballs and gravy over buttered egg noodles. How's that for comforting?


1-1/2 pounds ground beef
1/4 cup seasoned breadcrumbs
1 small onion, finely chopped
1 clove garlic, minced
2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 large egg
2 tablespoons milk

Dijon Gravy
3 tablespoons salted butter
2 tablespoons all-purpose flour
1-1/2 cups beef broth
1 cup milk
3 tablespoons dijon mustard (or more, to taste, if you are a mustard fanboy like me)


  1. In a large bowl, mix together all of the meatball ingredients until fully combined. 
  2. Form balls with the meat mixture with your hands. Place the meatballs on a baking sheet and place in the freezer for 10 minutes.
  3. 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.
  4. 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.
  5. Place the meatballs in the sauce and cook until the meatballs are heated through.

    Wine pairing: Bordeaux

    Grogs and Goldie, 1956

    Happy 46th birthday to Damian Hirtz!

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