Air Fryer Danish Meatballs in Curry (Boller i Karry)

September 21, 2023

Air Fryer Danish Meatballs in Curry (Boller i Karry)

Boller i karry is a Danish classic: meatballs in a mild, yellow curry sauce, served with rice. Traditionally the meatballs are simmered directly in the sauce. Here they are cooked in the air fryer first, so they get a light browned crust before being folded into the finished sauce.

Because the meatballs are cooked separately, the sauce is made richer with milk and stock instead of the cooking water from the meatballs. That gives better control over both the meatballs and the sauce, and the meatballs hold their shape. In the air fryer they turn golden and cooked through in 8-10 minutes.

The curry sauce is a roux-based sauce: the onion is softened gently in butter, the curry is bloomed in the fat, and the flour is smoothed out with milk and stock. Curry powder varies a lot in strength from brand to brand, so the sauce is seasoned to taste as you go. A little cream makes it extra creamy, but it can be left out.

The dish is served with rice and fresh diced apple, which gives a tart contrast to the mild sauce. It is solid everyday food that many people know from childhood.

Ingredients

Serves 4

The meatballs

500 g minced pork (7-10% fat)
1 onion, finely grated (about 100 g)
1 egg
1 dl milk
1 dl fine rolled oats (or 3 tbsp breadcrumbs)
1 tsp salt
freshly ground pepper
1-2 tsp neutral oil, for brushing

The curry sauce

25 g butter
1 onion, finely chopped (about 100 g)
1 clove garlic, finely chopped (optional)
1 tbsp curry powder (madras or medium-hot)
½ tsp ground cumin (optional)
½ tsp ground coriander (optional)
3 tbsp wheat flour
3 dl milk
3 dl vegetable or chicken stock
1 dl heavy cream (optional)
1 apple, diced (optional)
salt
freshly ground pepper

To serve

4 dl rice (basmati or parboiled)
fresh diced apple (optional)
finely chopped parsley (optional)

Directions

The meatballs

Stir the minced pork with the salt for about 1 minute, until the mixture becomes sticky. Add the finely grated onion, egg, pepper and rolled oats, and stir in the milk a little at a time, until the mixture is even and firm. Let it rest for 10 minutes in the refrigerator.

Shape about 20 meatballs with a spoon or wet hands. Brush or spray them with a little oil, so they get a nicer browned crust.

Place the meatballs in a single layer in the air fryer basket with a little space between them. Cook at 375-390°F (190-200°C) for 8-10 minutes, turning or shaking the basket halfway through. The meatballs are done at an internal temperature of about 165°F (75°C) and with a light, golden crust.

The curry sauce

Melt the butter in a saucepan over medium heat, without letting it brown. Sweat the finely chopped onion and garlic gently for 3-4 minutes.

Add the curry powder and, if using, the cumin and coriander, and let it bloom for 1 minute, until fragrant. Sprinkle in the wheat flour and stir until it is absorbed.

Whisk in the milk and stock a little at a time, so the sauce becomes smooth. Let it simmer for 8-10 minutes, stirring, until it thickens. Stir in the cream, if using.

Fold the diced apple and the air-fried meatballs into the sauce, and let them heat through for 4-5 minutes over low heat. Season with salt, pepper and, if you like, more curry powder.

To serve

Cook the rice according to the instructions on the package. Serve the meatballs in curry over the rice, and top with fresh diced apple and finely chopped parsley, if you like.

Notes

Internal temperature: aim for about 165°F (75°C) in the center of the meatballs. The food-safe minimum for pork is 145-150°F (63-65°C), but Danish practice for fully cooked meatballs is 160-165°F (72-75°C).
Curry strength: curry powder varies a lot in strength. Start with 2 tsp, and season up to 1 tbsp or more if you use madras curry.
Consistency: the sauce should be creamy but liquid enough to coat the meatballs. If it is too thick, thin it with a little milk or stock; if it is too thin, let it simmer a little longer.
The cream is optional — many classic recipes use only milk and stock.
Alternative: the meatballs can also be made with the all-in-one-dish method, where the meatballs and sauce are combined in an ovenproof dish and baked at 355°F (180°C) for about 35 minutes, stirring. A separate stovetop sauce does give the best control, though.