Dill-Infused Danish Meatballs with Mustard Gravy

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork and beef meatballs simmered in a rich dill and mustard sauce, served over buttered egg noodles for a comforting meal. This Danish-inspired beef recipe, ready in about 50 minutes, pairs ground pork, ground beef, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Danish cuisine 350 cal/serving

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Ingredients

1/2 lb ground pork
1/2 lb ground beef
1/4 cup fresh dill
2 tbsp all-purpose flour
1/2 cup chicken stock
2 tbsp Dijon mustard
2 tbsp unsalted butter
1/4 cup sour cream
to taste salt
to taste black pepper
8 oz egg noodles

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Instructions

Step 1: In a bowl, combine 1/2 lb ground pork, 1/2 lb ground beef, 1/4 cup fresh dill, and salt and black pepper to taste; mix gently until just combined, then form into 12 equal-sized meatballs.
Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat; add the meatballs and cook until browned on all sides, about 5-7 minutes total.
Step 3: In the same skillet, add 2 tbsp all-purpose flour and stir for 1 minute to cook the flour, then whisk in 1/2 cup chicken stock and 2 tbsp Dijon mustard until smooth; bring to a simmer and cook for 3 minutes until thickened.
Step 4: Stir in 1/4 cup sour cream and cook for 1 minute until heated through, then reduce heat to low and add the browned meatballs; simmer for 15 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is thickened.