Danish Meatballs in Curry – Boller i Karry
Course: main courses, beef & porkCuisine: DenmarkDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
1
hourTotal time
1
hour20
minutesIngredients
4 cups steamed white rice
2 Tbsp chopped parsley (garnish)
250 g ground lean pork
250 g ground lean veal
1 grated onion
1 egg
4 Tbsp flour
100 ml milk
1 tsp salt
1/4 tsp pepper
1,5 L beef stock
3 Tbsp butter
1 finely chopped onion
1 finely chopped apples
1 Tbsp curry powder
3 Tbsp flour
500 ml beef stock
a pinch of salt
a pinch of pepper
Steps
- meatballs: Mix the meats together with salt, pepper, grated onion, egg, flour. Gradually pour the milk in and mix until well-combined.
Dip a table spoon in the water and take a spoonful of meatball mixture and form into a ball.
Add the balls into boiling stock.
Boil the meatball for about 10 minutes, then drain the meatballs and set aside.
(save 500 ml of the stock to make curry sauce)
- curry sauce: In a large sided pan, melt the butter on high heat.
Add the chopped onion and apple. Reduce the heat to medium and saute for 3 minutes.
Add the curry powder and flour. Stir for about 1-2 minutes.
Gradually stir in the beef stock to the pan, and let it simmer on low heat for 10 minutes.
Season with salt and pepper, if desired.
- Once the sauce is thickened, add the meatballs into the sauce.
Let them heat up for 5 minutes.
Serve immediately with steamed rice and garnish with chopped parsley.
