Entree: Denmark – Copenhagen & Zealand – Boller i Karry (Danish pork meatballs in a mild yellow curry sauce typically served with rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) ground pork
- 1/2 cup (50 g) fresh white breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 small onion, finely grated
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) butter for frying meatballs
- 2 cups (370 g) long-grain rice, uncooked
- 3 tbsp (45 g) butter for sauce
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (14 g) mild curry powder (adjust to taste)
- 3 cups (720 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 medium apple, peeled and coarsely grated
- 1 tbsp (15 ml) lemon juice
- Additional salt and black pepper to taste

Instructions

1. In a small bowl, soak breadcrumbs in milk for 5 minutes. Stir in egg, grated onion, salt, and pepper until combined; add to ground pork and mix gently until just combined. Form into small meatballs (about 20–24), roughly 3/4 inch (2 cm) diameter.
2. Heat 2 tbsp butter in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides and cook nearly through, about 6–8 minutes per batch. Transfer meatballs to a plate and keep warm.
3. Cook rice according to package instructions and keep warm.
4. In the same skillet, add 3 tbsp butter and melt over medium heat. Whisk in flour and cook 1–2 minutes to form a roux, then stir in curry powder and cook 30 seconds until fragrant.
5. Gradually whisk in chicken stock until smooth. Bring to a simmer and cook 5–7 minutes until slightly thickened.
6. Stir in heavy cream, grated apple, and lemon juice. Return meatballs to the sauce, cover, and simmer gently 8–10 minutes until meatballs are cooked through and flavors meld. Adjust seasoning with salt and pepper.
7. Serve meatballs and sauce over rice, spoon extra sauce over the top and garnish with a few extra grated apple pieces if desired.