Meatballs In Dijon Sauce Recipes
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!
Provided by atasteofmadness
Time 30m
Number Of Ingredients 16
Steps:
- 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.
MEATBALLS IN DIJON SAUCE
Easy-to-make meatballs and a mouthwatering mustard sauce are sensational served over hot cooked noodles.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Spray broiler pan rack with cooking spray. In large bowl, mix ground beef, bread crumbs, onion, 1 tablespoon mustard, the salt and 1/4 teaspoon pepper. Shape into 24 (1 1/4-inch) balls; place on rack in pan.
- Bake uncovered 20 to 25 minutes or until thoroughly cooked and no longer pink in center.
- In 2-quart saucepan, mix flour, cornstarch, bouillon granules and water; stir in all remaining ingredients except noodles. Cook uncovered over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs; stir gently. Serve over noodles.
Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg
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- In a large bowl, mix together all of the meatball ingredients until fully combined. I find the meatballs have the best texture if you use a handheld food chopper or food processor to mince the onion and garlic as finely as possible. You can knead the mixture with your hands until just combined, or mix it in a stand mixture with a paddle attachment.
- Form balls with the meat, one heaping tablespoon at a time. Drop them onto a cookie sheet as you form them. You should be able to make about 24 balls. If your meatballs seem too soft to keep their shape in a pan, place your cookie sheet in the freezer for 5 minutes.
- Heat nonstick spray in a large skillet over medium-high heat. Brown the meatballs on all sides until they are cooked through, about 10 minutes. Remove meatballs from the saucepan and set aside. Make sure you save all of those delicious browned bits sticking to the bottom!
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