Danish Meatballs in Curry (Boller i Karry)

This is a traditional Danish pork recipe which was created in the middle of the 19^th century with the first mix of curry powder introduced to Denmark. It was described as a very exotic dish since the Danes were not accoustomed to hot spicy food. The dish has a smooth mild curry flavour that pleases the Scandinavian food tradition, it is not hot and spicy unlike dishes from the Far East.

Ingredients for meatballs

500 g pork mince

1 egg

¼ cup flour (45g)

½ shredded onion (60g)

100 ml milk

1 tsp salt (8g)

½ tsp ground black pepper (3g)

Ingredients for Curry sauce

3 tbls butter (45g)

4 tbls flour (40g)

2 tbls mild curry powder (14g)

1 onion finely chopped or shredded (100g)

1 small shredded apple (100g)

1 tbls shredded fresh ginger or 1 tsp ground ginger

1 tsp salt
400 ml cream

900 ml meatball water

Method

Meatballs: Place pork, egg, flour, onion, milk, salt, pepper in a bowl and mix evenly. Let the mixture rest in the fridge for at least 30 min. Place 1200 ml of water in a pot and bring to the boil, turn the heat down to a simmer. Dip a small tablespoon or a teaspoon in the boiling water, shape the balls in the size you desire and place in the simmering water. Let them cook for approx. 8 min. then place in a colander and drain while cooking the remainder of the mix.

Curry sauce:  Place butter in a pot and melt, add flour and whisk together to form a smooth paste. Add curry powder, onion, apple, ginger and mix evenly. Add meatball water and cream while stirring. Bring the sauce back to the boil whilst stirring. Place the cooked meatballs in the sauce and gently mix. Place in a serving bowl with lid and keep warm. Serve on a bed of boiled rice and drizzle with some chopped parsley on top.

Note: We usually make the dish in advance allowing the meatballs to cool in the curry sauce for approx. 3 hours then heat up the dish and serve with rice.

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