Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Danish Meatballs in Curry Sauce (Boller I Karry) Recipe
    Lost? Site Map

    Danish Meatballs in Curry Sauce (Boller I Karry)

    Danish Meatballs in Curry Sauce (Boller I Karry). Photo by rpgaymer

    1/2 Photos of Danish Meatballs in Curry Sauce (Boller I Karry)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Deantini's Note:

    This is a very traditional dish in Denmark. Don't let the list of ingredients scare you away, the dish goes together quite smoothly and quickly. I have opted for a mix of pork/turkey in the meatballs whereas the original recipe calls for pork only. In Denmark the ground pork is very lean (9-12% fat) but the fat is much higher in Canada, and the meatballs would be too greasy with only pork. However, if you can get lean (12%) ground pork you should use that only. I sometimes even make a mix of 1/3 each of ground pork, turkey and beef which works well, I make a big batch and freeze the rest of the meatballs. The dish is served over rice with a number of toppings that you add at the table (rasins, bananas, shredded coconut, diced cucumber - I personally never serve it with the toppings, but it is noted in the original recipe.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    MEATBALLS

    CURRY SAUCE

    Directions:

    1. 1
      MEATBALLS:.
    2. 2
      Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
    3. 3
      Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
    4. 4
      Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
    5. 5
      The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
    6. 6
      Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
    7. 7
      Remove from the water.
    8. 8
      Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
    9. 9
      CURRY SAUCE:.
    10. 10
      Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
    11. 11
      Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
    12. 12
      Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
    13. 13
      Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
    14. 14
      Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
    15. 15
      Serve with rice,.

    Ratings & Reviews:

    • on September 17, 2013

      55

      I love fusion dishes like this! I've never had meatballs in a curry, and in fact have never had a Danish curry- I thought it tasted great. A great melding of European and Indian flavors- very cool. I do not eat pork, so I just used ground turkey instead- it worked fine for me. I skipped the toppings and just served the curry over rice with mango chutney and tamarind chutney.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2012

      45

      I thought this was really good, not quite so successful at home. If you like curry flavors, you will like this. I made the meatball mix and ended up chilling it overnight. I then poached the meatballs in the morning, and so putting it all together in the evening was a snap. Served over rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2010

      55

      Delicious! Very flavorful and easy to prepare. I served with pan fried potatoes. We did not use the noted toppings (coconut, banana). Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Danish Meatballs in Curry Sauce (Boller I Karry)

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.4
     
    Calories from Fat 145
    49%
    Total Fat 16.1 g
    24%
    Saturated Fat 6.5 g
    32%
    Cholesterol 110.4 mg
    36%
    Sodium 537.0 mg
    22%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.9 g
    15%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    meatballs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites