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Boller i Karry

Name: Boller i Karry
Total time: 60 min
Yield: Serves 4
Cuisine: Denmark
Ingredients: 400g Ground Pork; 2 Onion; 1 Egg; 5 tbsp All-purpose flour; 50ml Milk; 1 1/2 tbsp Curry Powder; 30g Butter; 100ml Heavy Cream; 1/2 Apples; 2 tsp Chicken bouillon; 1 tsp Salt; To taste Cooked rice

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Tender boiled pork meatballs in a mild curry sauce — a Danish home dish kids love.

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📖 The Story Behind This Dish

Boller i karry means 'balls in curry': a Danish home dish of boiled ground pork meatballs simmered in a curry-flavored cream sauce made from the cooking liquid. Since curry powder arrived through trade with India in the 19th century, this mild curry has become a distinctly Danish dish. It's eaten with white rice.

🌆 Where it's eaten: At a weekday dinner, Danish schoolchildren come home to the smell of yellow curry sauce drifting from the kitchen and cheer.

🥕 Ingredients (serves 4)

Ground Pork 400g
Onion 2
Egg 1
All-purpose flour 5 tbsp
Milk 50ml
Curry Powder 1 1/2 tbsp
Butter 30g
Heavy Cream 100ml
Apples 1/2
Chicken bouillon 2 tsp
Salt 1 tsp
Cooked rice To taste

👩‍🍳 Instructions

Knead the ground meat with half the chopped onion, the egg, 2 tbsp flour, milk, and salt.
Bring 1L water and chicken stock powder to a boil, drop in spoonfuls of the mixture, and boil 10 minutes. Remove the meatballs and reserve the broth.
In another pot, melt butter and sauté the remaining chopped onion and the curry powder.
Add the remaining flour and cook, then gradually add 500ml of the broth to make a thick sauce.
Add grated apple and cream, return the meatballs, and simmer 10 minutes.
Serve with rice.

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