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Meat smothered in gravy…
This is the stuff of legend in Southern cuisine.
At least it has always been in my own Southern upbringing!
This comforting dish — Tarragon-Dijon Meatballs with Garlic-Tarragon Gravy — is definitely inspired by my Southern roots.
Yet it’s a bit more refined, in my opinion.
You don’t hear much about tarragon, unlike other herbs such as basil or black pepperor parsley. As with all our recipes, we like to know how certain ingredients benefit our bodies, and tarragon has no shortage of benefits.
First, it high in antioxidants, which are known to neutralize free radicals in the body. Tarragon also supports heart health, is beneficial in promoting a good night’s sleep, and works as an age-old toothache remedy. Perhaps, best of all, tarragon helps digestion by promoting the liver’s production of bile (source).
Pair these meatballs with 30-Minute Smashed Baby Potatoes for a weeknight favorite!
4 from 4 votes
Tarragon-Dijon Meatballs
This comforting dish — Tarragon-Dijon Meatballs with Garlic-Tarragon Gravy — is definitely inspired by my Southern roots.
Yet it's a bit more refined, in my opinion.
CourseMain
CuisineAmerican
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Calories 548 kcal
Author Lindsey Dietz
Ingredients
- 1poundgrass-fed ground beef
- 1poundgrass-fed ground porkor turkey or bison
- 4clovesgarliccrushed
- 2organic or pastured eggs
- 2tablespoonsDijon mustard
- 1tablespoondried tarragon OR 2 teaspoons fresh, finely-chopped tarragon
- 2teaspoonssea salt
- 2teaspoonsWorcestershire sauce
- 1teaspoonground black pepperfreshly-ground
Instructions
Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine all ingredients in the bowl of a stand mixer and mix until all ingredients are completely incorporated.
Using a 1-tablespoon dough scoop, portion out meatballs and evenly space them on the baking sheet. (This saves time and creates perfectly sized meatballs.)
Bake 25 to 30 minutes.
Recipe Notes
- Serve meatballs smothered in Garlic-Tarragon Gravy.
Nutrition Facts
Tarragon-Dijon Meatballs
Amount Per Serving
Calories 548Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Cholesterol 237mg79%
Sodium 1449mg63%
Potassium 819mg23%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 46g92%
Vitamin A 192IU4%
Vitamin C 3mg4%
Calcium 75mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
The flavor of Dijon mustard mixed with tarragon gives these meatballs a depth of flavor that is satisfying and comforting. But then we add gravy. Ooooh, the gravy. 🙂
With healing bone broth, magnesium-rich cashews {surprise!}, and immune-boosting garlic, what’s not to love? And with the added tarragon, this gravy is the perfect compliment for the meatballs. Blending soaked cashews creates a cream-like consistency, without adding milk or thickeners. (I am forever gratefulto Jenni @ The Urban Poser for this discovery!)
0 from 0 votes
Garlic-Tarragon Gravy
This homey dish can be prepared in under an hour, not including soaking time for the cashews. You'd never guess it was so simple becausethe flavors are so complex!
CourseMain
CuisineAmerican
Prep Time 5 minutes
Cook Time 10 minutes
Soak 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 498 kcal
Author Lindsey Dietz
Ingredients
- 2cupscashewssoaked for 4 to 6 hours, then drained and rinsed well
- 2tablespoonsgrass-fed butter or ghee*, if dairy-free
- 2tablespoonsextra virgin olive oil
- 1/2largeyellow oniondiced
- 4clovesgarliccrushed
- 2 to 3cupschicken broth
- 1tablespoonraw apple cider vinegar
- 1tablespoondried tarragon OR 2 teaspoons fresh, finely-chopped tarragon
- sea salt to taste
- ground black pepperto taste (I like a LOT of freshly ground pepper!)
Instructions
Add drained and rinsed cashews to a blender and set aside.
In a large skillet or cast iron pan, heat butter (or ghee) and oil of choice.
Add diced onion and saute for 5 to 7 minutes, until soft.
Add crushed garlic and stir.
Transfer garlic and onion to the blender with the cashews, add 2 cups of broth to start, and begin blending.
Blend on high speed until the gravy is smooth and without lumps.
Transfer the gravy back into the skillet.
Add vinegar, tarragon, salt, and pepper. If thinner gravy is desired, add additional broth.
Reduce heat to low and keep warm.
Serve over Tarragon-Dijon Meatballs.
To reheat: place in a saucepan on low heat and whisk in a bit of broth as the gravy heats to thin it out.
Recipe Notes
- Quick tip: pair it with this Simple, Elegant Rice Pilaf for an easy and complete meal.
- *We like this ghee.
Nutrition Facts
Garlic-Tarragon Gravy
Amount Per Serving
Calories 498Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 10g63%
Cholesterol 15mg5%
Sodium 492mg21%
Potassium 671mg19%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 5g6%
Protein 14g28%
Vitamin A 330IU7%
Vitamin C 13mg16%
Calcium 83mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Will you be having these comfort food meatballs and gravy tonight?
...without giving up the foods you love or spending all day in the kitchen!
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We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
About Lindsey Dietz
Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.
Reader Interactions
Comments
Mearced says I’m allergic to cashews and don’t tolerate nuts in general. Any suggestions for sub for the cashews? Thanks so much! This looks fabulous.
- Jeannette says
We can’t eat cashews either. Using them for thickening is an ingenious idea though. I usually add sour cream at the end after removing the gravy base from the heat. Everyone at my house loves it. Can’t wait to try this recipe! Thanks!
- Mearced says
Have dairy intolerances too! Oh my … perhaps I’ll try adding some coconut milk and some guar gum for thickening? If anyone else has any ideas let me know. Thanks again!
- The Food Hunter says
They sound delicious. I will try them.
- linda spiker says
Love the idea of tarragon in this recipe! And that gravy….(heart eyed emoji 3 times)
This sounds delicious! I LOVE the addition of tarragon, that’s one of my favorite herbs.
- Heather says
I never use Tarragon in cooking so I was glad to see how I can incorporate it! I love to learn how to meld flavors!
- karen says
That is a surprise! Awesome idea!
- Megan Stevens says
Oh my goodness, that gravy! And I love tarragon!
- Renee Kohley says
We have meatballs of some sort almost weekly – love this recipe idea! Its fun to change up the flavors!
- Libby says
Thank you for yet another way to incorporate bone broth into a meal! These look delicious!
- Emily says
Do the cashews have to be raw? I bought raw cashews but can’t find them now and was going to make this tonight.
- Lindsey Dietz says
The cashews do not have to be raw. In fact, cashews are pasteurized anyway when you buy them from the store. Just make sure they’re not salted, and you’ll be ok!
