Boller i Karry — Danish Curry Meatballs

Ingredients

• 1½ lb Ground Beef (pork is traditional)
• 1 egg + ⅓ cup breadcrumbs + 1 grated onion
• 2 tbsp butter
• 2 tbsp mild curry powder
• 1 apple, grated
• 1 leek or onion, sliced
• 2 tbsp flour + 2½ cups stock
• ½ cup cream
• Rice, to serve

Method

1. Mix the Ground Beef, egg, crumbs, grated onion, 1 teaspoon salt, and pepper; roll into golf-ball boller with wet hands.
2. Poach the meatballs in gently simmering salted water 8–10 minutes until cooked through (160°F). Keep a cup of the poaching water — free stock.
3. For the karry sauce: melt the butter, soften the leek and apple 4 minutes, then bloom the curry powder in the fat 1 minute — Danish curry is toasty-mild, not fiery.
4. Stir in the flour, then the stock gradually; simmer to a silky gravy and finish with the cream.
5. Slide the meatballs into the yellow sauce, warm 5 minutes, and serve over rice. A 1960s Danish classic that never left the weekly rotation — one taste explains why.