1 lb ground pork (10%)
1 large onion
1 cup Milk
1.5 oz all purpose flour
3 tsp Salt
ground black pepper
The Curry Sauce:
2 tsp Curry
2 1/2 tbsp all purpose flour
6 dl Waterfrom the boiling of the meatballs
Butteror oil for frying
Although you might not associate curry with Danish cuisine, this dish is very popular with the Danes! The Danes are not known for loving spice… but this dish is more about flavour rather than heat – the sweet curry-flavored sauce is quite mild.
This dish consists of medium-sized balls made from pork and finely grated onion. Typically, a small amount of flour (or breadcrumbs) and eggs are added to hold the mince together as they cook in boiling water. Once cooked, they are added to the curry sauce, and the whole dish is served over rice or with bread.
For The Meatballs:
- Peel the onion and dice it.
- In a bowl, mix all the ingredients together.
- In a large saucepan, add about 1 liter (1/4 gallon) of water. Turn on the heat and let it heat up until a boiling point.
- Using a tablespoon and your hand palms, create small meatballs and put them into the boiling water. Boil the meatballs for about 10 minutes and put them in a strainer to let the water drain away. Save the water used to boil the meatballs – this will be used to make the curry sauce in the next steps.
For The Curry Sauce:
- In a saucepan, add some butter or oil and fry the diced onions for about one minute.
- Add the curry and fry for another minute.
- Add the diced apples and fry again for one minute.
- Add the flour and mix everything together until the flour is completely soaked by the moist from the apples and onions.
- Add 6 dl of water from the boiling of the meatballs. Let it simmer on low heat for 15 minutes. If you prefer a smooth consistency, blend the sauce using a hand blender.
- Add the meatballs to the sauce and let them heat up for about 5 minutes.
- Serve the meatballs and the curry sauce together with some boiled rice.