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Danish Meatballs in Curry Sauce (Boller I Karry)

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“This is a very traditional dish in Denmark. Don't let the list of ingredients scare you away, the dish goes together quite smoothly and quickly. I have opted for a mix of pork/turkey in the meatballs whereas the original recipe calls for pork only. In Denmark the ground pork is very lean (9-12% fat) but the fat is much higher in Canada, and the meatballs would be too greasy with only pork. However, if you can get lean (12%) ground pork you should use that only. I sometimes even make a mix of 1/3 each of ground pork, turkey and beef which works well, I make a big batch and freeze the rest of the meatballs. The dish is served over rice with a number of toppings that you add at the table (rasins, bananas, shredded coconut, diced cucumber - I personally never serve it with the toppings, but it is noted in the original recipe.”

Ingredients Nutrition


  2. Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
  3. Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
  4. Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
  5. The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
  6. Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
  7. Remove from the water.
  8. Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
  10. Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
  11. Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
  12. Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
  13. Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
  14. Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
  15. Serve with rice,.

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