Small pork meatballs simmered in a mild, creamy curry sauce with carrots and apple, served over rice.
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.
Serves 4
Stir breadcrumbs into milk and let sit for 5 minutes.
Combine ground pork, grated onion, soaked breadcrumbs, egg and salt, mixing gently. Shape into small meatballs.
Melt butter in a wide pot and cook the diced onion and carrots until softened, about 8 minutes.
Remove from heat, stir in curry powder, then return to low heat briefly to bloom without burning.
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.
Stir in cream, simmer for 5 more minutes, and serve hot over steamed rice.
Bloom the curry powder off direct heat briefly before adding liquid, which develops its flavor without risking a bitter, scorched taste.
Keep the meatballs small so they cook through fully within the simmering time.
The apple adds a subtle sweetness that balances the curry — don't skip it even though it might seem unusual.
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.
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.
Boller 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.
No, it's intentionally mild and creamy, designed as a comforting family dish rather than an assertively spiced curry.
Yes, it reheats well; the flavor deepens after a day in the fridge.
A standard mild, sweet curry powder blend is traditional here — this isn't meant to replicate South Asian curry flavors, but a distinctly Danish interpretation.
Per serving (380g / 13.4 oz) · 4 servings total
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