Danish meatballs in curry sauce

Boller i karry - classic © kvalimad.dk

Video recipe - Simple, quick and … delicious. Well. In my family there is not full agreement on that. But for those of us in our forties, this was one of the first “exotic” foods we had. Curry and rice. Just how foreign could it get? Well … we fortunately became wiser, but meatballs in curry sauce has stuck around as a favorite. Even among some in the younger generations.

Ingredients

sauce stock

  • 1 l light stock (or water with 4 chicken bouillon cubes)

meatballs

  • 500 g ground pork, or mixed pork and veal
  • 1 medium onion, finely chopped (optional)
  • 1½ dl milk
  • 2 eggs
  • 2 tbsp flour
  • 1 bouillon cube (optional)
  • 1/2 tbsp salt (only 1 tsp if using a bouillon cube)
  • 1 pinch pepper

curry sauce

  • 4 tbsp oil
  • 2 tbsp curry powder
  • 6 tbsp (1 dl) flour
  • 1 dl cream
  • 1-2 tsp salt, to taste

http://www.youtube.com/watch?v=GNjb3o5cefM

Directions

The meatballs

Bring the stock to a boil.

Mix the meatball mixture together. If you are using a bouillon cube, boil the milk first and dissolve the cube in it.

Shape the mixture into balls on your palm using a teaspoon. They should be roughly the size of walnuts.

Cook them in the stock until they float, then a few minutes more. Only one layer at a time.

Take them out and set them aside in a bowl. When they are all cooked, pour the stock from the pot over them. This keeps them warm and gives the stock a little more flavor.

The sauce

Heat the oil in the pot.

Toast the curry briefly in the oil. About 5-30 seconds depending on the temperature of the pot. Do not let it burn. If it does, throw it out and start over.

Add the flour and toast it over medium heat for 1-2 minutes. It should be thick but still liquid, so add more oil if needed.

Add the stock from the meatballs and the cream, and let it thicken.

When the sauce has thickened, add the meatballs.

Season with salt.

Once the sauce comes to a simmer it is ready to serve, but you can also let it simmer gently until it is time to eat. They hold up well for a while.

It is better to have the meatballs ready and waiting for the rice than to have the rice ready and waiting for the meatballs.

Notes

You can use cornstarch to thicken the sauce, but then you should not toast it like the flour, and you can use less oil.

Serve with cooked rice.

1 bouillon cube corresponds to about ½ tbsp chicken powder.

To be completely honest, I don’t think I have ever made this dish with anything other than cubes or chicken powder.

Meatballs in curry on a bed of rice © kvalimad.dk