Entree: Denmark – Jutland – Boller i Karry (Danish pork meatballs served in a mild curried cream sauce with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 12 min

Total 1 hr 2 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 1 large egg, approx. 1.75 oz (50 g)
- 1/2 cup (50 g) dry breadcrumbs
- 1/4 cup (60 ml) milk
- 1 small onion, finely chopped, about 1/2 cup (75 g)
- 1 tsp (6 g) salt, divided
- 1/4 tsp (1 g) ground white pepper
- Pinch nutmeg
- 2 tbsp (30 g) butter for frying meatballs
- 1 1/2 cups (280 g) uncooked long-grain white rice
- 3 tbsp (45 g) butter for sauce
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (12 g) mild curry powder (adjust to taste)
- 3 cups (720 ml) low-sodium chicken or vegetable stock
- 1 cup (240 ml) heavy cream or cooking cream
- 1 small apple, peeled and grated (optional), about 1/2 cup (110 g)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) lemon juice
- Fresh parsley, chopped, 2 tbsp (8 g) for garnish

Instructions

1. Combine ground pork, ground veal, egg, breadcrumbs, milk, finely chopped onion, 1/2 tsp salt, white pepper, and a pinch of nutmeg in a bowl; mix gently until just combined. Refrigerate 10 minutes to firm up.
2. Shape the mixture into walnut-sized meatballs (about 20–24). Heat 2 tbsp butter in a large skillet over medium heat and brown the meatballs in batches until golden on all sides but not fully cooked, about 4–5 minutes; transfer to a plate.
3. Meanwhile rinse the rice under cold water and cook according to package directions (for 1 1/2 cups uncooked rice, simmer in 3 cups water until tender), then keep warm.
4. In the same skillet, melt 3 tbsp butter over medium-low heat. Whisk in 3 tbsp flour and cook 1–2 minutes to form a blond roux. Stir in curry powder and cook 30 seconds to bloom the spice.
5. Gradually whisk in 3 cups stock until smooth, then add cream and bring to a gentle simmer. Add grated apple and 1 tsp sugar if using. Simmer 5 minutes until sauce thickens slightly.
6. Return meatballs to the sauce, cover, and simmer gently 10–12 minutes until meatballs are cooked through and flavors meld. Stir in lemon juice and adjust seasoning with remaining salt and pepper.
7. Serve the meatballs and curry sauce over steamed rice and garnish with chopped parsley.