Hey there! To continue on with my Danish Food series, I've decided to make a beloved classic that no home in Denmark has gone without making: Boller i Karry, or meatballs in curry sauce.
In fact, this is my husband's favourite dish! Unfortunately, he doesn't get to eat it very often, since I'm not the biggest fan of yellow curry. It took a long time before I could even tolerate the smell of the stuff, but Danes are wild for curry powder. Most chicken sandwiches here have some sort of curry dressing in it, along with some delicious smoked Danish bacon.
Boller i karry is fairly simple. It's a dish with lightly seasoned pork and onion meatballs boiled in water flavoured with bay leaf and peppercorns and served with a creamy curry sauce. Be sure so sieve and save that boiling stock, as it gives the curry sauce a wonderful meaty flavour along with the sweetness of apple, onion, spiced curry and cream. This is typically served with a side of fluffy rice and sometimes potatoes.
Scroll down for ingredients and instructions, or click here for a printable version that you can share or email to your friends.
Ingredients and Instructions
If you don't want to go through the trouble of grinding your own meat, then skip that step and use pre-ground pork instead. You can also make the meatballs and sauce ahead of time and freeze in portions for a quick weeknight meal that's ready to be heated up.
Let me know what you think of this recipe by leaving a comment below or share with your friends on Facebook. If you want to check out other recipes I've done, check out the recipes page. You can also find me on Facebook, Twitter and Instagram as QuiteChefy where I would be more than happy to answer any cooking-related questions.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!