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 pepper or 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!
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.
Ingredients
- 1 pound grass-fed ground beef
- 1 pound grass-fed ground pork or turkey or bison
- 4 cloves garlic crushed
- 2 organic or pastured eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon dried tarragon OR 2 teaspoons fresh, finely-chopped tarragon
- 2 teaspoons sea salt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper freshly-ground
Instructions
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Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
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Combine all ingredients in the bowl of a stand mixer and mix until all ingredients are completely incorporated.
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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.)
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Bake 25 to 30 minutes.
Recipe Notes
- Serve meatballs smothered in Garlic-Tarragon Gravy.
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 grateful to Jenni @ The Urban Poser for this discovery!)
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 because the flavors are so complex!
Ingredients
- 2 cups cashews soaked for 4 to 6 hours, then drained and rinsed well
- 2 tablespoons grass-fed butter or ghee*, if dairy-free
- 2 tablespoons extra virgin olive oil
- 1/2 large yellow onion diced
- 4 cloves garlic crushed
- 2 to 3 cups chicken broth
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon dried tarragon OR 2 teaspoons fresh, finely-chopped tarragon
- sea salt to taste
- ground black pepper to taste (I like a LOT of freshly ground pepper!)
Instructions
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Add drained and rinsed cashews to a blender and set aside.
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In a large skillet or cast iron pan, heat butter (or ghee) and oil of choice.
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Add diced onion and saute for 5 to 7 minutes, until soft.
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Add crushed garlic and stir.
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Transfer garlic and onion to the blender with the cashews, add 2 cups of broth to start, and begin blending.
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Blend on high speed until the gravy is smooth and without lumps.
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Transfer the gravy back into the skillet.
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Add vinegar, tarragon, salt, and pepper. If thinner gravy is desired, add additional broth.
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Reduce heat to low and keep warm.
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Serve over Tarragon-Dijon Meatballs.
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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.
Will you be having these comfort food meatballs and gravy tonight?
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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.
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!
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!
They sound delicious. I will try them.
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.
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!
That is a surprise! Awesome idea!
Oh my goodness, that gravy! And I love tarragon!
We have meatballs of some sort almost weekly – love this recipe idea! Its fun to change up the flavors!
Thank you for yet another way to incorporate bone broth into a meal! These look delicious!
Do the cashews have to be raw? I bought raw cashews but can’t find them now and was going to make this tonight.
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!