Dijon Meatballs

13 Jan 2015

Despite it being one of the warmer months of the year, I wanted to try these delicious wintery meatballs. One question I often get from friends and family is 'What can I make with minced beef?'. It seems that there's only a few staple dishes that come to mind when cooking with minced beef including spaghetti & meatballs and lasagne. People often forget that meatballs don't necessarily need to be Italian or served with pasta. I'd recently blogged about these Spanish meatballs and wanted to try them in another style.

These meatballs have a lot of dijon mustard in them, making them very rich in flavour. I served mine with some roasted veggies but you could also serve them alongside a salad. I decided last minute to add sauerkraut (as it goes great with the dijon) and mixed it throughout the meatballs. In hindsight I think it would have been better served on the side as a complimentary flavour. Nevertheless it was still tasty and added as a great filling component.

What flavoured meatballs do you usually make?

Dijon Meatballs


1kg of beef mince
1 egg
2 tsp of crushed garlic
1 egg
Few sprinkles of fresh parsley
1/4 cup of olive oil
1 finely chopped onion
A few splashes of white wine
3 tbsp dijon mustard
300ml heavy cream


To make the meatballs, add beef, egg, garlic and parsley into a bowl. Use your hands to combine and then use the palm of your hands to shape balls.

Add olive oil to a pan and fry on high heat meatballs, turning often until browned on the outside. Reduce heat to low and simmer until cooked through. Turning frequently. Remove from the pan, leaving oil behind.

Add onions to the pan and simmer until slightly brown. Stir in wine and simmer until reduced. Whisk in the mustard and add cream, stirring to combine. Return meatballs to the pan ad combine.

Serve with sauerkraut.

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