Danish meatballs in curry sauce (boller i karry)

A recipe for classic boller i karry - a much-loved family favourite.

Course Main course

Cuisine Danish

Nøgleord Curry dishes, Family food, Grandma's cooking

Total Time 1

Servings servings

Calories 654kcal

60 g
butter
4 tbsp plain flour
4 tsp curry powder - curry powders vary in flavour and strength, so adjust to taste
1 tsp
ground turmeric
1 apple, peeled and finely grated (optional)
500 ml stock - chicken, vegetable or the poaching liquid from the meatballs
250 ml whole milk (replace 100 ml with cream, if you like)
1 tbsp lemon juice
Salt and freshly ground pepper

Combine all the ingredients for the meatball mixture in a bowl and stir well. If the mixture is too dry, add a little extra milk.
Bring a large pan of water to the boil - with a couple of stock cubes added.
Shape the meatballs with a spoon and your hand and lower them gently into the hot water.
Let them simmer until they rise to the surface, then leave them a couple of minutes more so you can be sure they are cooked through.
Lift them out with a slotted spoon and set aside until all the meatballs are done.

Melt the butter in a saucepan and fry the curry powder and turmeric for about a minute over a medium heat.
Add the plain flour and whisk it thoroughly into the butter, then let it bubble for a couple of minutes while you keep whisking.
Add the grated apple and the stock, whisking the stock in a little at a time.
Bring the sauce to a full boil, whisking thoroughly so it doesn't catch on the bottom.
Add the milk/cream and let the sauce simmer for a further 10 minutes - whisking regularly.
Add a little more stock if you would like a thinner sauce.
Season to taste with salt, freshly ground pepper and a little lemon juice.
Finally, fold the meatballs into the sauce and let them heat through.
Serve with boiled rice and, if you like, steamed vegetables.