Danish Meatballs in Curry Sauce Boller I Karry
Transport your taste buds to Denmark with the comforting and aromatic delight of **Boller i Karry**, or Danish Meatballs in Curry Sauce. This beloved Nordic classic features tender, perfectly seasoned meatballs made from a blend of ground pork and veal, delicately poached for a melt-in-your-mouth texture. The rich and flavorful curry sauce, thickened with a buttery roux and balanced with a splash of heavy cream and a hint of sweetness, is the ultimate complement to the savory meatballs. Served over fluffy white rice and optionally garnished with fresh parsley, this dish is a hearty and satisfying meal that brings a subtle fusion of Danish tradition and fragrant curry spice to your dinner table. Perfect for weeknight dinners or cozy gatherings, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 250 grams Ground veal
- 1 Egg
- 50 grams Breadcrumbs
- 100 ml Milk
- 2 teaspoons Salt
- 0.5 teaspoons White pepper
- 1 medium Onion (finely grated)
- 30 grams Butter
- 2 tablespoons All-purpose flour
- 2 tablespoons Curry powder
- 750 ml Chicken stock
- 150 ml Heavy cream
- 1 teaspoon Sugar
- 2 tablespoons Fresh parsley (for garnish, optional)
- 4 servings Cooked white rice (for serving)
Instructions
In a large mixing bowl, combine the ground pork, ground veal, egg, breadcrumbs, milk, salt, white pepper, and grated onion. Mix well until fully incorporated but do not overwork the mixture.
Using damp hands or a scoop, shape the meat mixture into small, even-sized meatballs, about the size of a walnut. Set aside on a plate.
Bring a large pot of lightly salted water to a gentle boil. Add the meatballs in small batches, ensuring they do not overcrowd the pot. Let them simmer for 8-10 minutes, or until cooked through. Remove the cooked meatballs with a slotted spoon and set aside. Reserve 1 cup (240 ml) of the cooking liquid for later use.
In a large skillet or saucepan, melt the butter over medium heat. Stir in the curry powder and cook for about 30 seconds to release its aroma.
Sprinkle the flour into the skillet and stir well to create a roux. Gradually add the chicken stock and the reserved cooking liquid while whisking continuously to prevent lumps.
Simmer the sauce for 5-7 minutes, allowing it to thicken. Stir in the heavy cream and sugar, and adjust the seasoning with additional salt and pepper, if needed.
Add the cooked meatballs to the sauce, gently stirring to coat them evenly. Let them simmer in the sauce for a further 5 minutes, ensuring they are warmed through.
Serve the Danish meatballs in curry sauce over a bed of cooked white rice, and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
