Boller i karry is a traditional Danish dish. It is an easy and family-friendly dinner that we also love to eat at home. Make a double portion of meatballs, because it is something that is nice to have in the freezer for days when you do not bother to stand in the kitchen. Read along here and get our recipe for the world’s best Danish meatballs in curry.
Danish family food at its best
Boller i karry, it’s just good! We often eat this at home, and we always make a large portion of meatballs, so there is for the freezer.
It’s a bit like frikadeller, a family recipe, here it’s at my mother’s version I have chosen to share. If you want to try grandma’s Danish meatballs in curry, then read on here!
The meatballs must have lots of flavors, and the curry sauce must have some heat! However, one should not exaggerate with the heat. You have to find the right balance. Beware of curries, there are many different blends and they vary in strength. So it is so important to remember to taste the food when you cook it!
Rather get too little in for a start, and then you can always add a little more curry later. The sauce will also get stronger the longer it stands and simmers on the heat. So taste, and preferably several times during the cooking time.
Boller i karry is a classic for many Danish families. It is a traditional Danish dish, which is often on the dinner table in many Danish families – also in ours. We may eat the dish once a month and it is really a good and child-friendly dish.
Ingredient notes
Minced pork – We usually use minced pork or a mixture of minced pork and minced veal and pork. You can also make boller i karry with minced chicken.
Oatmeal – We use oatmeal for delicious and juicy meatballs. We do the same when we make frikadeller.
Cumin – Gives a little spice to the meatballs.
Butter – We make the sauce as a baked curry sauce, so butter must be used.
All-purpose flour – Ordinary wheat flour, is used to thicken the sauce.
Curry powder – There is a big difference in the taste and strength of curry powder, so it is important to taste yourself and adjust how much you need as you go.
How to make Danish meatballs in curry?
It is not at all that difficult to make homemade boller i karry from scratch.
First, the mince for the meatballs must be made. This is done by grating the onion and mixing it with all the other ingredients to a smooth mixture.
The meatballs are boiled in water with stock cubes, or broth if you have it, and when they are done, you have to make the curry sauce.
First, melt the butter, and saute the curry powder here before stirring in the flour. Then add the liquid a little at a time while whisking until the sauce has the right consistency. Finally, season the sauce with salt, pepper, and sugar and then you can put the meatballs in the sauce or serve it separately.
Serve Danish meatballs in curry with rice.
Find the full recipe further down this page.
Frequently asked questions
Yes, you can! If you have mixed the meatballs and sauce together, it can be frozen together, but you can also freeze it separately. It may be a little easier to heat up the sauce if the meatballs are not in when you need to heat it up and stir in it. So you know in advance that you will freeze the dish down, then I would recommend you to freeze meatballs and curry sauce in two different containers.
Yes, you can. Store the leftovers in the fridge and then they can be reheated when they need to be eaten.
Yes, you can. Follow the recipe below and replace milk with coconut milk in the same amount.
Other Danish recipes you might like
- Danish roast pork with crackling
- Danish fastelavnsboller with cream (shrovetide buns)
- Danish strawberry pudding (jordbærgrød)
- Danish rye bread (rugbrød)
- Danish banana cake with chocolate
Tips and tricks for Danish meatballs in curry
- The most important thing in making a good sauce for boller i karry is to boil the meatballs in water with stock cubes (or homemade stock) and then use the boiling water from the buns to make the sauce.
- In addition, you need to grab a good curry powder that has a lot of flavor. Here you have to taste as you cook, because there is a really big difference in curry powder. Curry powder is a mixed spice, and consists of many different spices, and as I said, they can be mixed in different proportions. If you have the courage, you can even start making your own curry, to get the perfect ratio of spices.
How to serve boller i karry
- We always serve our boller i karry with white rice. If it has to be a little healthy, we can also serve boiled green beans or peas. The kids love it. It don’t have to be too complicated.
- We like to put a little grated apple in the curry sauce just before serving, both to give a little extra green to the dish, but also to lighten the sauce a little and give some freshness and acidity. Otherwise, such a curry sauce may well get a little heavy. You can also serve the dish with apple cubes, which you can sprinkle over the curry.
Recipe for the best boller i karry
Here you get our version of meatballs in curry. We always make this version, and it is both easy and child-friendly, so the whole family can eat it.
We hope you feel like trying the recipe and serve a delicious portion of boller i karry for the family. It just tastes amazingly good!
Danish meatballs in curry (Boller i karry)
Ingredients
Meatballs:
- 1 kg minced pork
- 2 onions
- 2 dl oatmeal
- 2 eggs
- 3 dl milk
- 1/2 tsp cumin powder
- 2 tsp salt
- Pepper
Boiling:
- Water
- Pork stock cubes equivalent to the amount of water
Curry sauce:
- 50 g butter
- 50 g all-purpose flour
- 1 tbsp curry powder
- 1 tsp turmeric powder (can be omitted)
- 5 dl boiling water or pork broth
- 4 dl milk or coconut milk
- 1 tsp sugar
- Salt
- Pepper
Instructions
Meatballs:
- Roughly grate the onion, and stir together with the rest of the ingredients for the meatballs to a smooth mass.
- Bring plenty of water with pork stock cubes to a boil. Shape the meatballs into a suitable size and put them in the boiling water, turn down the heat, and let them simmer for approx. 8 – 10 min.
- Turn off the heat and let them rest in the water for half an hour.
Curry sauce:
- Melt the butter over even heat in a pan, sprinkle the curry powder in and let it simmer for approx. 1 min.
- Sprinkle in the flour and stir until it is completely absorbed by the butter.
- Pour a little of the cooking water from the meatballs in while constantly whisking. Add milk and boiling water or broth a little at a time until the sauce has the desired consistency.
- Let the sauce simmer over low heat while stirring for approx. 5 min. Season the sauce with sugar, salt, and pepper, and heat the meatballs in the sauce.
- Serve danish meatballs in curry with rice.
Nutrition
How do you like the recipe?
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Note: This recipe is a translation of our danish recipe “Boller i karry” which can be found on our danish food blog.
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