This recipe is my Danish grandmother’s. She used to make this for me and my brother as kids, and sometimes even surprise us when we got home from school with this dish. This was the first time I made it myself and it tasted exactly like hers, bringing back many happy memories.
There really is something special about making a dish with a story behind it. It is also a lot more fun to serve it to others when you have a story to tell.
Meatballs in curry or “Boller i Karry” in Danish is a traditional Danish dish from the beginning of the 1900s. Even though there is curry in the sauce it tastes nothing like Indian food, and it is not spicy at all. The dish is normally served with rice. It is also quite easy to make.
Danish meatballs in curry
Ingredients
- MEATBALLS
- 400-500 g pork or beef mince
- 1 egg
- 1 onion
- 1 bullion cube blended with warm water
- A few tbsp oats
- Pepper
- SAUCE
- 1 onion
- Butter
- 50 - 60 g butter
- 3 tbsp flour
- 1 bullion cube
- Turmeric
- Curry
Instructions
- MEATBALLS
- Mix the minced meat, egg, chopped onion, the bullion that has dissolved in a little warm water, a little pepper and a few tbsp oats.
- Shape into meatballs with a spoon and cook the meatballs in a pot with boiling water.
- SAUCE
- Cook the chopped onion in a little butter.
- In another pot melt 50-60 g butter and add the flour. Stir until you have a smooth paste. Add water from the meatballs to the paste, a little at the time. Also add the onions cooked in margarine and all the liquid from the onions. Keep adding the meatballs water until you have the desired thickness to your sauce, it shouldn't be too thin.
- Add a little curry, one bullion, and a little turmeric. Cook until the bullion has dissolved.
- Add salt and pepper to taste.
- Then add the meatballs.
- Serve with rice.
Leave a Reply