Entree: Denmark – Central Culinary Region – Boller i karry (Danish meatballs in a mild curry sauce served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 cups (370 g) long-grain rice
- 4 cups (960 ml) water
- 1 lb (454 g) ground pork
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 large egg, about 50 g
- 1/2 cup (50 g) plain breadcrumbs
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or neutral oil for frying
- 2 tbsp (28 g) butter
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (14 g) mild curry powder (adjust to taste)
- 2 cups (480 ml) chicken or vegetable stock
- 1/2 cup (120 ml) heavy cream or whole milk
- 1 small apple, peeled and grated, about 3 oz (85 g) (optional, for a touch of sweetness)
- 1/4 cup (40 g) raisins (optional)
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- Chopped fresh parsley for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the rice in cold water until it runs clear. Combine rice and 4 cups (960 ml) water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer until tender, about 15–18 minutes. Keep covered and set aside.
2. In a bowl, combine ground pork, chopped onion, egg, breadcrumbs, milk, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Mix gently until just combined; form into small meatballs about 1 inch (2.5 cm) diameter.
3. Heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Brown meatballs in batches, turning to color evenly, about 4–5 minutes per batch. Transfer browned meatballs to a plate.
4. In the same skillet, melt 2 tbsp (28 g) butter over medium heat. Sprinkle in 2 tbsp (16 g) flour and stir to form a smooth roux; cook 1–2 minutes to remove raw flour taste.
5. Stir in 2 tbsp (14 g) curry powder until fragrant, then gradually whisk in 2 cups (480 ml) stock until smooth. Bring to a gentle simmer.
6. Add grated apple and 1/4 cup (40 g) raisins if using, then return meatballs to the sauce. Cover and simmer gently for 12–15 minutes, or until meatballs are cooked through and sauce has slightly thickened.
7. Stir in 1/2 cup (120 ml) heavy cream and 1 tbsp (15 ml) lemon juice or vinegar if using; adjust seasoning with salt and pepper to taste. Warm through for 2–3 minutes.
8. Serve meatballs and curry sauce over steamed rice, garnish with chopped parsley.