Juicy meatballs in a curry vegetable sauce – a greener take on Danish boller i karry (meatballs in curry sauce), with a sauce made from over 600 g of vegetables.
Greener boller i karry, or healthier boller i karry, is the perfect recipe for when the vegetable drawer needs emptying, and a good way to get a few extra vegetables into the family.
Use the vegetables you have, but make sure there are at least 3-4 different kinds – more if you like. If you use mostly carrots, for instance, the curry sauce will turn out on the sweet side; use too many mushrooms and they will dominate the flavour. So aim for a good mix.
I also recommend tasting the sauce and adjusting it with lemon or sugar before serving, as the different vegetables will each contribute different flavours.
I use vegetables such as pumpkin, courgette, cauliflower, peppers, carrots, celeriac, celery, root vegetables and the like. Essentially it comes down to using what you have, while of course adjusting the quantities of the different vegetables so that nothing takes over.
Depending on how watery your vegetables are, and whether you use milk or cream/coconut milk, the sauce may need thickening with a little cornflour – it wasn’t necessary with this batch, but the option is there.
Danish Meatballs in Curry Vegetable Sauce (Boller i Karry)
Ingredients
Curry vegetable sauce
- 1 onion, roughly chopped
- 600 g mixed vegetables, chopped
- 1-2 cloves garlic, grated or crushed
- 1 apple, grated or cut into small dice
- 400-500 ml stock
- 100-150 ml milk, cream or coconut milk
- 3-4 tsp curry powder
- 1/2 tsp ground turmeric
- A little butter or oil
- Salt and freshly ground pepper
- A little sugar and lemon, optional
Meatballs
- 600 g minced chicken or pork
- 1 onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 2 tbsp breadcrumbs
- 1 egg
- Salt and pepper – allow about 1 tsp salt per 500 g meat
Method
Meatballs
- Combine the ingredients for the meatballs and mix the mince thoroughly.
- Bring a pan of well-salted water to the boil.
- Shape the mince into meatballs – the easiest way is to dip a spoon in the hot water and then form the meatballs with the spoon.
- Simmer them over a medium heat until cooked through – about 6-8 minutes, depending on size. Lift them out with a slotted spoon as they are done and set aside until all the meatballs are cooked.You can also fry them in a little oil in a frying pan.
Curry vegetable sauce
- Fry the onion in a little butter or oil until soft and translucent, then add all the chopped vegetables. Season with salt and freshly ground pepper and fry everything for about 5 minutes.Add the apple last.
- Add the curry powder and turmeric and fry for about a minute.
- Pour in the stock and let it simmer until the vegetables are completely tender.
- Blend the stock and vegetables to a completely smooth sauce, and adjust the consistency with milk, cream or coconut milk. Heat through thoroughly.
- Season the sauce with salt and pepper, and add a little sugar or lemon if it needs more sweetness or acidity.
- Turn the meatballs in the sauce, heat through and serve with boiled rice.
Nutrition
Premium
Har lige lavet opskriften til 10 pers…vores 2 børnefamilier, som vi laver mad til hver uge..fra dine opskrifter…denne smager fuldstændig fantastisk ..som alle dine opskrifter
Hej Joan
Eeeej hvor er det bare e vidunderlig besked at læse – tusind tusind tak altså 🙂
Warm wishes, Dianna
Både børn og voksne kan bedre lide denne form for sovs end den traditionelle. Vi bruger kartofler, knoldselleri, lidt peberfrugt, blomkål og gulerødder.
Hej Camilla
ej hvor er det bare dejligt at høre – tusind tak for din skønne feedback 🙂
Warm wishes, Dianna
Jeg er ikke super kreativ hvad angår mad. Kunne godt bruge nogle gr for hvilken slags grøntsager man kan smide i. Kan læse i kommentarerne lidt forskellige grøntsager. Men hvor meget af hver?
Hej Nanna
Har skrevet lidt om det i introen:) Jeg bruger f.eks. græskar, squash, blomkål, peberfrugt, gulerødder, bladselleri, rodfrugter og lignende. Det handler i bund og grund om at bruge det du har, men selvfølgelig justere mængderne af de forskellige grøntsager så noget ikke smager for meget igennem.
Jeg foretrækker at bruge 4-6 forskellige slags, netop så noget ikke bliver for gennemtrængende.
Men du kan f.eks. sagtens bruge 2-300 g gulerødder, en peberfrugt, et kvart blomkål, lidt sukkerærter, et par stilke bladselleri og lignende:)
Warm wishes, Dianna
godmorgen😃kan man bruge grøntsagsblang fra frost,og evt hvilken🤔pfh.tak
Hej Susanne
Det kan du sagtens gøre ja 🙂 Nu kender jeg ikke de mange forskellige varianter, men vælg en med 4-5 forskellige slags grønt – det vil give en skøn smag 🙂 Peberfrugt, squash, blomkål og lignende er super i retten 🙂
Warm wishes, Dianna
Vanvittig lækkert. Tak for opskriften 😉
Hejsa
Skønt du kan lide den, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Genialt – grøntsagerne løftede lige retten – jeg brugte butternuts, porre, blomkål og lidt knoldselleri
Hvilke grøntsager vil du anbefale? Ift. at kunne koge ud/blendes efterfølgende? ☺️
Hej Stine
Sidst jeg lavede det brugte jeg hokkaido, blomkål, squash, peberfrugt og bladselleri – det blev super lækkert.
Du kan også bruge en rest søde kartofler, broccoli, sugarsnaps, rodfrugter osv. Bare sørg for der er minimum3-4 slags, for at én slags ikke smager for meget igennem:)
Warm wishes, Dianna
Så lækker 🙂
Tusind tak Pia 🙂
Skøn opskrift.
Mine børn elsker den og jeg elsker at de får grøntsager ❤️
Hej Helle
Det gør mig så glad at høre, hvor er det dejligt du skriver det 🙂
Tusind tak, og glædelig 1. december 🙂
Warm wishes, Dianna