Creamy Dijon Meatballs
We’ve borrowed the bold flavours from our Dijon Pork recipe for these Creamy Dijon Meatballs! Bathed in a luxuriously silky sauce, this family-friendly dinner tastes far more indulgent than it is. A velvety batch-cook wonder, even the fussiest eaters won’t mind the veggies. Try your leftover portions with a different side each time (it’s delicious with mashed potatoes, steamed veggies or rice!).
Also in these categories:
NutritionPer Serving
- Calories353
- Carbs16g
- Protein38g
- Fat15g
- Saturates6.8g
- Sugars8.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We never say no when someone suggests meatballs for dinner! To switch up the flavours on your midweek menu, we’ve pinched the flavours from our ever-popular Dijon Pork recipe, and turned it into a creamy meatball sauce instead!
Our homemade meatballs are made using lean beef mince, which is part of the reason this recipe is so slimming friendly! We’ve also turned to one of our other favourite slimming staples – reduced-fat cream cheese. When you put it all together, you get a hearty dinner of juicy meatballs in a silky, rich sauce with bags of flavour.
This one’s super versatile too. Even if you make a big batch to last the week, you don’t have to feel like you’re eating the same thing on repeat. Dish up a portion with fluffy rice one day, mashed potatoes the next and pasta the day after that!
At 348 calories per portion, it’s always easy to work into your meal plan.
What diets are these Creamy Dijon Meatballs suitable for?
You can make these Creamy Dijon Meatballs gluten free if you were to switch the following ingredients for suitable gluten-free alternatives:
- 1 thin slice wholemeal bread, approx. 28g
- 1 reduced-salt beef stock cube
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Creamy Dijon Meatballs?
You won’t need any special ingredients for this recipe, although there are a couple of bits of kitchen kit that will make it easier.
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You’ll need a large non-stick frying pan like this one that you can pick up from Amazon.
A food processor isn’t essential but it’ll help you to whizz up some homemade breadcrumbs in no time.
How many calories are in these Creamy Dijon Meatballs?
There are 348 calories per portion in this Creamy Dijon Meatballs, which means it falls into our Everyday Light category.
This Creamy Dijon Meatballs is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the bread in a food processor and blitz to make fine breadcrumbs. You could also use a coarse grater to do this.
Step 2
Place the breadcrumbs in a medium bowl with the minced beef, chopped onion, garlic, mustard powder and season with salt and pepper. Add the beaten egg a little at a time and mix with clean hands until well combined. The mixture needs to be firm enough to form meatballs so take care not to add too much egg, if it’s not needed.
Step 3
Divide the mixture into 12 equal pieces and form into 12 meatballs. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. When the pan is hot, add the meatballs and cook for 4-5 minutes until sealed and browned on all sides. Remove from the pan, place on a plate and set aside.
Step 4
Return the pan to a medium heat (no need to wash first), and add the sliced onion, scraping up any meaty bits in and stirring in. Cook for 10-15 minutes until soft and golden. Add the garlic and cook for a further 1-2 minutes.
Step 5
Add the mushrooms, stock, Dijon mustard, mustard powder and mixed herbs and stir well. Add the sealed meatballs to the pan, and simmer, uncovered, over a medium heat for 20 minutes, turning the meatballs halfway through. The meatball juices should run clear and there should be no sign of pinkness.
Step 6
Remove the pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin for your liking, continue to simmer, uncovered, for a few minutes longer until reduced and thickened slightly. If the sauce is too thick for your liking, add a little water to thin it.
Step 7
Return to the heat and stir in the frozen peas. Continue to simmer for 3-4 minutes until the peas are tender. Serve with basmati rice or other accompaniment of your choice.
What could I serve with these Creamy Dijon Meatballs?
You can switch it up every time you serve this recipe! It goes with rice, pasta, potatoes and any of your favourite veggies. Try dishing it up with some of these classic side dishes:
How do you know when Creamy Dijon Meatballs are cooked?
You should cook these Creamy Dijon Meatballs until the meatballs are cooked all the way through, and the sauce has reduced to your liking.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Creamy Dijon Meatballs in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftover Creamy Dijon Meatballs can be kept in the fridge for up to 2 days.
Can I freeze Creamy Dijon Meatballs?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Creamy Dijon Meatballs?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Creamy Dijon Meatballs
We’ve borrowed the bold flavours from our Dijon Pork recipe for these Creamy Dijon Meatballs! Bathed in a luxuriously silky sauce, this family-friendly dinner tastes far more indulgent than it is. A velvety batch-cook wonder, even the fussiest eaters won’t mind the veggies. Try your leftover portions with a different side each time (it’s delicious with mashed potatoes, steamed veggies or rice!).
-
Prep Time
20 MINS
-
Cook Time
45 MINS
- KCals 353
- Carbs 16G
Instructions
- Place the bread in a food processor and blitz to make fine breadcrumbs. You could also use a coarse grater to do this.
- Place the breadcrumbs in a medium bowl with the minced beef, chopped onion, garlic, mustard powder and season with salt and pepper. Add the beaten egg a little at a time and mix with clean hands until well combined. The mixture needs to be firm enough to form meatballs so take care not to add too much egg, if it's not needed.
- Divide the mixture into 12 equal pieces and form into 12 meatballs. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. When the pan is hot, add the meatballs and cook for 4-5 minutes until sealed and browned on all sides. Remove from the pan, place on a plate and set aside.
- Return the pan to a medium heat (no need to wash first), and add the sliced onion, scraping up any meaty bits in and stirring in. Cook for 10-15 minutes until soft and golden. Add the garlic and cook for a further 1-2 minutes.
- Add the mushrooms, stock, Dijon mustard, mustard powder and mixed herbs and stir well. Add the sealed meatballs to the pan, and simmer, uncovered, over a medium heat for 20 minutes, turning the meatballs halfway through. The meatball juices should run clear and there should be no sign of pinkness.
- Remove the pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin for your liking, continue to simmer, uncovered, for a few minutes longer until reduced and thickened slightly. If the sauce is too thick for your liking, add a little water to thin it.
- Return to the heat and stir in the frozen peas. Continue to simmer for 3-4 minutes until the peas are tender. Serve with basmati rice or other accompaniment of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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