Boller i Karry (Danish Meatballs in Curry Sauce)
Local name: Boller i karry
In short: Tender pork meatballs poached in stock and served in a mild, creamy curry sauce with apple and rice, a Danish family favorite. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Resting
- 20 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 750 kcal
Boller i karry is a Danish family classic, served at Sunday lunches and children's parties alike. Small pork meatballs are gently poached in stock, then served in a mild, creamy curry sauce made from the same stock, over rice, often with a spoonful of mango chutney and a few pickles on the side. The curry is gentle and a little sweet.
Instructions
- Mix the pork, onion, egg, flour, milk, salt and pepper, beating by hand for 2 minutes until sticky. Cover and chill for 20 minutes.
- Bring the stock to a gentle simmer in a wide pot. With wet hands, roll the mixture into about 24 balls, 3 cm (1 1/4 in) across, and slip them into the stock. Simmer for 8 to 10 minutes, until firm and cooked through to 71°C (160°F).
- Lift the meatballs out with a slotted spoon and keep them warm. Strain the stock and measure 400 ml (1 2/3 cups) for the sauce.
- Cook the rice in plenty of salted water following the package directions, then drain.
- For the sauce, melt the butter in a saucepan over medium heat. Cook the onion for 4 minutes, add the apple and cook for 2 minutes. Stir in the flour and curry powder and cook for 1 minute.
- Whisk in the hot stock a little at a time and simmer for 8 minutes, until thick. Stir in the cream, lemon juice and salt to taste.
- Return the meatballs to the sauce and heat for 3 minutes. Serve over the rice, with chutney and pickled cucumber if you like.
Tips
- Poach the meatballs gently and never at a hard boil, so they stay tender and the stock stays clear for the sauce.
- Cook the curry powder in the butter and flour for a full minute before adding any liquid, so it loses its raw taste. A pinch of turmeric deepens the color.
Questions and answers
Is Danish curry sauce spicy?
No. It is a mild, slightly sweet sauce with apple and cream, made for children as much as adults. For more heat, add a pinch of cayenne or use a hot curry powder.
Can I make it ahead?
Yes. Keep the meatballs and sauce separate in the fridge for up to 2 days, then reheat them together gently with a splash of stock or water.
What can I use instead of pork?
Half pork and half veal is common, and ground chicken or turkey also works. Poach poultry meatballs for the same time, until they reach 74°C (165°F).
How long does it take to make Boller i Karry (Danish Meatballs in Curry Sauce)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Boller i Karry (Danish Meatballs in Curry Sauce)?
About 750 kcal per serving, with 30 g of protein, 69 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 750 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 69 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
