Danish Meatballs in Curry Sauce (Boller i Karry)
Best served with a side of rice or bread.
Ingredients
For the meatballs:
- 1 lb ground pork 10% fat
- 1 large onion
- 1 egg
- 0.4 cups milk
- 3 tbsp all purpose flour
- 3 tsp salt
- ground black pepper to taste
For the curry sauce:
- 2 tsp curry
- 1 onion chopped
- 1 apple diced
- 2 1/2 tbsp all purpose flour
- 2 ½ cups water from boiling the meatballs
- butter or oil, for frying
Instructions
For the meatballs:
- Peel the onion, wash it and mince it finely (or grate it). Then add it into a bowl along with all the other ingredients and mix everything together until well combined.
- Add 1 liter (1/4 gallon) of water to a large pot and bring it to a boiling point. Then, take chunks of the meat mixture and roll it in between your palms to form round meatballs.
- Once the water has started boiling, add the raw meatballs to the boiling pot, lowering them in with a spoon. Simmer them for 10 minutes or so then drain once they're done. Reserve the cooking water, because we'll be needing it to make our curry sauce in the next step.
For the curry sauce:
- In a pan, add a knob of butter or a splash of cooking oil and sauté the onion for a minute or so until it starts to sweat.
- Stir in the curry powder for a minute, then the diced apple and stir thoroughly. Next, incorporate 2 ½ tablespoons of flour and mix until it dries out the mixture.
- Then pour 600 ml (2 ½ cups) of the water reserved from cooking the meatballs, stirring constantly to dissolve the flour mixture. You can make the consistency even smoother by using an immersion blender to break up the onion and apple.
- Now add the meatballs to the sauce, carefully stirring to coat them all over and leave them to simmer for about 5 minutes.
- Serve the curry hot with boiled rice on the side and enjoy!
Notes
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