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!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve the Danish meatballs in curry sauce over a bed of cooked white rice, and garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(2675.3g)

Amount per serving	% Daily Value*
Calories	4204.9

Total Fat 229.1g	0%
Saturated Fat 97.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 1110.8mg	0%
Sodium 11659.2mg	0%
Total Carbohydrate 257.2g	0%
Dietary Fiber 6.8g	0%
Total Sugars 20.3g
Protein 256.8g	0%

Vitamin D 238.2IU	0%
Calcium 507.0mg	0%
Iron 31.7mg	0%
Potassium 1252.7mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 24.9%

Carbs: 25.0%