A rich and savory dish featuring meatballs coated in a creamy Dijon gravy.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup beef broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Instructions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and black pepper. Mix until well combined.
Shape the mixture into meatballs, about 1 inch in diameter. You should have approximately 20 meatballs.
In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, add the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Stir to combine and bring to a simmer.
Return the meatballs to the skillet, cover, and let simmer for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened.
Serve the meatballs hot, drizzled with the Dijon gravy.
Notes
For a spicier kick, add a teaspoon of red pepper flakes to the meatball mixture.
Substitute ground turkey or chicken for a leaner option while keeping the same flavor profile.