Danish Boller i Karry (Meatballs in Curry Sauce)

About This Recipe

Danish Boller i Karry is a real, traditional Danish dish, known as Meatballs in Curry Sauce. Small pork meatballs simmered in a mild, creamy curry sauce with carrots and apple, served over rice.\n\nBoller i karry reflects the same Danish East India trading history that brought curry powder into Danish kitchens, adapted here into a distinctly mild, family-friendly curry sauce very different from South Asian curries.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 500 gground pork
• 1yellow onion(half grated for meatballs, half diced for sauce)
• 0.5 cupbreadcrumbs
• 3 tbspwhole milk
• 1egg
• 1 tspfine sea salt
• 3 tbspbutter
• 2 tbspcurry powder
• 2carrots(diced)
• 1apple(diced)
• 2 tbspall-purpose flour
• 500 mlchicken stock
• 100 mlheavy cream
• 4 cupssteamed rice(to serve)

Instructions

1. 1

   Soak breadcrumbs

   Stir breadcrumbs into milk and let sit for 5 minutes.

2. 2

   Mix meatballs

   Combine ground pork, grated onion, soaked breadcrumbs, egg and salt, mixing gently. Shape into small meatballs.

3. 3

   Cook the tomato base

   Melt butter in a wide pot and cook the diced onion and carrots until softened, about 8 minutes.

4. 4

   Bloom the curry

   Remove from heat, stir in curry powder, then return to low heat briefly to bloom without burning.

5. 5

   Build and simmer

   Stir in flour, then gradually add stock. Add the meatballs and diced apple, and simmer covered for 20 minutes until the meatballs are cooked through.

6. 6

   Finish

   Stir in cream, simmer for 5 more minutes, and serve hot over steamed rice.

Variations

• •

  Add a handful of peas in the last 5 minutes for extra color and texture.

• •

  Some households use chicken instead of pork for a lighter version.

• •

  Serve with mango chutney on the side for extra sweetness and tang.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions