Danish meatballs in curry (Boller i karry)
Recipe for Danish meatballs in curryThe traditional Danish dish Boller i karry is boiled meatballs served in a curry sauce. The dish is served with white rice, and it is a dish that both kids and adults love to eat.
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
Calories: 1000kcal
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