Boller i Karry (Meatballs in Curry)
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A classic Danish dish of meatballs poached and served in a creamy curry sauce, accompanied by rice. A comforting meal that brings back childhood memories.
01:20:00 total
Serves 4
medium
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Ingredients
- minced pork or chicken - 500 g
- egg - 1
- onions - 2 (small, approximately 70 g in total)
- potato flour - 1 tbsp
- cream - 0.6 dl
- salt - 2 tsp
- MSG - 1 tsp (optional)
- black pepper - 1 tsp
- turmeric - 1 tsp
- cooking liquid or bouillon - 5 dl
- curry powder - 3 tbsp (not too strong)
- cream - 3 dl (for the sauce)
- cornstarch (maizena) - 2-3 tbsp
- water - 1 dl (for dissolving cornstarch)
Instructions
- Prepare the Meatball Mixture: Mix the minced meat, egg, finely chopped onions, potato flour, cream, salt, MSG (optional), black pepper, and turmeric together. Let the mixture rest in the refrigerator for 30 minutes.
- Poach the Meatballs: Bring about 1 liter of water with a little salt to a boil. Form the meat mixture into small balls and poach them in the boiling water until they are cooked through. Remove the meatballs and set aside.
- Prepare the Curry Sauce: In a pot, bring the cooking liquid or bouillon to a boil. Add the toasted curry powder and cream, and let it simmer. Thicken the sauce with cornstarch dissolved in water. Season with salt and pepper to taste.
- Serve: Serve the meatballs in the curry sauce with cooked rice. Optionally, add toppings like fresh parsley, chutney, or toasted nuts.
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