Danish Meatballs in Curry Sauce (Boller I Karry)

By Deantini on May 08, 2010

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Ingredients

    MEATBALLS

    1. 150 g ground lean pork
    2. 150 g lean ground turkey
    3. 3/4 teaspoon salt
    4. 1 shallot, finely chopped
    5. 1/2 teaspoon black pepper, freshly ground
    6. 1 egg
    7. 100 ml milk
    8. 4 tablespoons all-purpose flour
    9. water
    10. coarse salt
    11. tops celery (optional)

    CURRY SAUCE

    1. 1 tablespoon butter
    2. 1/4 cup shallot, finely chopped
    3. 2 teaspoons curry
    4. 1 small apple, peeled and shredded
    5. 2 1/2 tablespoons all-purpose flour
    6. 2 1/2 cups of water from the meatballs
    7. 1/2 teaspoon tarragon

Directions

  1. MEATBALLS:.
  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. 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. 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. The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
  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. Remove from the water.
  8. Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
  9. CURRY SAUCE:.
  10. Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
  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. 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. Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
  14. Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
  15. Serve with rice,.