Meatballs in curry sauce

September 6, 2015

Prep 1 hr Total 1 hr 30 min

Meatballs in curry sauce © kvalifood.com

Meatballs in curry sauce is one of the great Danish classics — soft, poached meatballs in a mild golden curry sauce made from the poaching liquid. The water the meatballs cooked in is packed with flavour and is the very foundation of the sauce. Tarragon in the sauce is the small touch that sets it apart from a generic curry sauce. Serve with steamed rice.

Ingredients

Yields 4 servings

1 batch meatball mince (approx. 500 g veal-based basic mince)

Curry sauce

2 tbsp butter (or margarine)
20 g onion, finely chopped
1-3 tsp curry powder
2 tbsp flour
400-500 ml meatball poaching liquid
1/2 tsp dried tarragon (optional)
salt, pepper

To serve

steamed rice

Directions

Meatballs

Make the meatball mince and let it rest for 15–30 minutes. Bring lightly salted water to a boil in a wide pot, then reduce to a gentle simmer. Shape the meatballs using two teaspoons dipped in the water and lower them in carefully. Poach for 8–10 minutes until the meatballs float to the surface. Remove with a slotted spoon and save the poaching liquid.

Curry sauce

Melt the butter in a saucepan over medium heat. Sweat the onion until translucent — it should not colour. Add the curry powder and stir for 1 minute until the spices bloom in the fat. Sprinkle over the flour and stir until absorbed. Pour in the poaching liquid a little at a time, whisking constantly. Cook the sauce for 5–8 minutes until the floury taste is gone. Add the tarragon and season with salt and pepper.

Finish and serve

Add the meatballs to the sauce and warm through for 3–5 minutes over low heat. Serve with steamed rice.

Notes

The poaching liquid is essential to the flavour of the sauce — always use it instead of stock
Tarragon is the classic herb in Danish curry sauce; its faintly anise-like aroma is characteristic
The amount of curry is a matter of taste: 1 tsp gives a mild, gentle sauce; 3 tsp gives a pronounced curry flavour
Variation: stir a grated apple into the sauce for natural sweetness and acidity
Freezes well for up to 3 months