Meatballs in curry - A Danish classic
- 1 hour
- Medium
- 4 servings
Meatballs in curry is a beloved traditional Danish classic, where soft and juicy meatballs are served in a creamy and aromatic curry sauce. This dish has been a favorite in Danish homes for generations, known for its unique balance between the spicy curry and mild meatballs, creating an unforgettable flavor experience. The warm and rich curry sauce envelops the juicy meatballs and brings a harmonious contrast, making the dish suitable both for weekday dinners when comfort and quick solutions are needed, and for special occasions where you want to treat your guests.
This recipe combines the best of the classic, and we guide you step by step to create a dish that will bring joy and warmth to any dinner table. Let’s get started with making an unforgettable meatballs in curry that will leave your guests delighted and your mouth smiling!
Ingredients
Meatball mixture
- 1.1lbsminced pork
- 2ozflour
- 7ozonion
- 1pcs.egg
- 3.5fl ozmilk or creamSee a recipe for here.
- 0.3ozsalt
- 1tsp.pepper
- water for boiling
Curry sauce
- 1.1ozbutter
- 0.5tbsp.ground curry
- 1.2ozflour
- 1.8cupsboiling water
- 0.5tbsp.salt
- pepper
Cooked rice
- 1.4cupsrice
- 2.1cupswater for boiling
- 0.5tbsp.salt
- pepper
Tools
- Large pot for boiling meatballs
- Small pot with lid for rice
- Medium pot for curry sauce
- Mixer or bowl and wooden spoon
- Whisk
- Tablespoon
Tips
- Be careful when shaping the meatballs, so they are even and cook evenly.
- Be careful not to make the meatballs too small, as they can dry out easily.
- Avoid boiling the meatballs too hard, as this can also dry them out.
- Adjust the amount of curry to taste if you want a milder or stronger sauce.
- The amount of flour can vary - you’ll get a better feel for it after making it a few times.
- REMEMBER to whisk out the flour lumps in the sauce!
Goes well with
- Dinner dish
- Everyday food
- Family meals
Instructions
1
Mix the minced pork and salt for the meatballs for about 3 minutes by hand or in a mixer with a K-beater to make the mixture cohesive.
2
Grate the onion, or dice it finely.
3
Add the remaining ingredients to the meatball mixture: flour, pepper, onion, egg, and milk.
4
Mix for another 3 minutes until the mixture is even. It should be smooth and easy to shape into meatballs.
5
Shape small meatballs with one hand and a tablespoon, then boil them in about 1.59 quart water for 7-10 minutes, or until they float to the surface. Be careful not to make them too large. Remember to save the boiling water.
6
Place the finished meatballs in a bowl or deep plate and keep warm until they go into the sauce. Optionally, cover the bowl with aluminum foil.
7
Add rice, water, salt, and pepper to a small pot.
8
Cook the rice on low heat with the lid on for about 15 minutes, then turn off the heat. Stir the rice once the water starts to boil to prevent sticking to the pot.
9
Let the rice rest for at least 10 minutes. With the lid on, the rice can stay warm and soft for about 30 minutes to 1 hour.
10
Place a small pot on the stove, and melt the butter for the sauce on low heat (niveau 2-3).
11
Make a roux by adding flour to the melted butter and whisking it together.
12
Add 0.42 - 0.85 cups liquid from the boiling water and whisk until the mixture thickens.
13
Keep whisking while the consistency is thick to remove all the flour lumps in the sauce.
14
Pour 0.63 cup milk into the sauce, and stir until smooth.
15
Add an additional 1.06 cup of the boiling water or until the desired consistency is reached, then let the sauce simmer.
16
You can save some of the boiling water. If the sauce becomes too thick, you can thin it with a bit of the water. The sauce should not be too thick for this dish.
17
Add the meatballs to the sauce, and stir them gently so they are all coated in sauce.
18
Now place rice on a deep plate, and add 3-4 meatballs with sauce on top.
19
The dish is now ready, enjoy your meal!
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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