📝 About This Recipe
A true cornerstone of Danish 'mormormad' (grandma food), Boller i Karry is the ultimate Scandinavian comfort dish. It features incredibly tender pork meatballs poached to perfection and smothered in a velvety, apple-infused curry sauce that strikes a nostalgic balance between savory and sweet. This dish tells the story of how exotic spices first met the Nordic kitchen, resulting in a mild, heartwarming classic that remains a favorite for both children and adults across Denmark.
🥗 Ingredients
For the Meatballs (Kødboller)
- 500 grams Ground pork (at least 10% fat for juiciness)
- 1 small Yellow onion (very finely grated)
- 3-4 tablespoons All-purpose flour
- 1 large Egg (beaten)
- 1/2 cup Whole milk (added gradually)
- 1.5 teaspoons Salt
- 1/2 teaspoon Black pepper (freshly ground)
For the Poaching Liquid
- 1.5 liters Water
- 2 pieces Bay leaves
- 5 pieces Peppercorns (whole)
For the Curry Sauce
- 3 tablespoons Butter (unsalted)
- 2-3 tablespoons Madras Curry Powder (adjust to taste preference)
- 1 medium Tart Apple (finely diced or grated)
- 1 small Yellow Onion (finely minced)
- 3 tablespoons All-purpose flour
- 500-600 ml Meatball poaching liquid (strained)
- 100 ml Heavy cream (for a silky finish)
- 1/2 teaspoon Sugar (to balance the spice)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork and salt. Stir vigorously with a wooden spoon for 1-2 minutes until the meat becomes slightly sticky; this ensures a bouncy, professional texture.
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2
Add the grated onion, egg, flour, and pepper to the pork. Gradually stir in the milk until the mixture is smooth and holds its shape but is still soft.
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3
Let the meatball mixture rest in the refrigerator for at least 20-30 minutes. This allows the flour to hydrate and the flavors to meld.
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4
Bring a large pot of water to a boil with the bay leaves and peppercorns. Once boiling, reduce to a gentle simmer.
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5
Using a tablespoon dipped in the hot water and the palm of your hand, shape the meat into round balls (about 3-4 cm in diameter).
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6
Gently drop the balls into the simmering water. Do not overcrowd the pot; work in batches if necessary. When the meatballs float to the surface (about 8-10 minutes), they are cooked.
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7
Remove the meatballs with a slotted spoon and set aside. Strain the poaching liquid through a fine-mesh sieve and reserve at least 600ml for the sauce.
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8
In a clean saucepan, melt the butter over medium heat. Add the curry powder and 'burn' it off by sautéing for 1 minute until fragrant—this unlocks the oils in the spices.
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9
Add the minced onion and diced apple to the butter. Sauté for 3-4 minutes until softened but not browned.
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10
Whisk in the flour to create a roux, cooking for another minute to remove the raw flour taste.
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11
Gradually whisk in the reserved poaching liquid, one ladle at a time, ensuring a smooth sauce before adding more. Let it simmer for 5-10 minutes until thickened.
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12
Stir in the heavy cream and sugar. Taste and adjust seasoning with salt or more curry powder if desired.
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13
Gently fold the cooked meatballs into the sauce and let them heat through for 2-3 minutes.
💡 Chef's Tips
Always 'burn' your curry powder in the butter before adding liquids to avoid a grainy, raw spice taste. For the most authentic texture, use a mix of pork and veal (50/50) if available. Do not let the poaching water reach a rolling boil once the meatballs are in; a gentle simmer prevents them from becoming tough or breaking apart. If the sauce is too thick, thin it with a splash more poaching liquid; if too thin, let it simmer uncovered for a few extra minutes. Grating the onion instead of chopping it ensures it blends seamlessly into the meat for a smoother bite.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white Basmati or Jasmine rice. Accompany with a side of 'mormorsalat' (head lettuce with a cream and lemon dressing). Top with mango chutney or extra diced fresh apples for a sweet contrast. Pairs beautifully with a crisp, cold Danish pilsner or a dry Riesling. For an modern twist, garnish with fresh cilantro and toasted coconut flakes.