Recipe for summery meatballs in curry
You’ve definitely never tried having meatballs in curry like this before. The dish is typically known as a heavy traditional meal without much texture and is usually eaten in the winter.
Here we have a version that evokes thoughts of a rice table and Asian cuisine, which you can easily enjoy on a summer day on the patio with a glass of rosé wine.
The recipe is for 2 adults and 2 children.
In my work with GastroFun PREMIUM, I am fortunate to meet talented food profiles, and here I was shown this delicious dish by national team chef Christoffer Bro, who helped win Olympic gold in Catering in 2020. Additionally, he is the head chef at the Design School in Kolding and a great guy.
Watch us make the dish here:
Equipment
- Bowl
- Cutting Board
- Knife
- Pot
Ingredients
Meatballs
- 500 gram Minced pork
- 2 pcs. Onion finely chopped
- 100 gram Cream
- 1 pcs. Egg
- 35 gram Oatmeal rolled
- 18 gram Coarse salt
- Pepper from grinder
Curry Sauce
- 25 gram Butter
- 7.5 gram Curry preferably Mumbai, it is stronger
- 4 gram Cumin ground
- 1 gram Cilantro ground
- 1 pcs. Chili
- 2 pcs. Shallots
- 100 gram Beer Porter
- 1 pcs. Apples preferably sour, e.g., Granny Smith
- 1 pcs. Pineapple
- 1 pcs. Mango
- 400 gram Cream
- 300 gram Vegetable Broth
- Salt
- Pepper from grinder
Other Than That
- 150 gram Rice parboiled
- Herbs e.g., lemon balm, mint, and cress
Instructions
Meatballs
- - Place the meat in a bowl. Christoffer's tip for salt and pepper amounts is that the meat should just be covered in salt and pepper, then you have the right amount. Chop your onion and add it to the bowl with the meat along with the egg and cream. When the mixture starts to come together nicely, add the rolled oats. Stir well and refrigerate until the mixture has set. Shape 10-15 meatballs and cook them in lightly salted water for about 8-12 minutes.
Curry Sauce
- Start by cutting the vegetables. Chop the onions coarsely; they should have a bit of texture. Peel your pineapple and remove the core. Do not discard it; cut it into smaller pieces to add to the sauce. Cut the "good part" of the pineapple into smaller pieces and place them in a bowl, as they will be used for the garnish. Add butter to a pot over medium-high heat and, when melted, add the onions. After approximately 2 minutes, add the pineapple core. Let it simmer for a few minutes and then add the beer. Let it reduce a bit for a few minutes. Add cumin, coriander, and curry. Add the cream and stir well. Lower the heat so that it continues to simmer gently. While the sauce is simmering, prepare your topping: Cut your apple into small cubes. Add them to the bowl with the pineapple. Remove the flesh from a mango with a spoon. Cut it into small cubes and add them to the bowl. Finely slice the chili and add it to the bowl. Add vegetable broth along with a few slices of chili, Let it simmer for a bit and then add half of the mango and apples. Season to taste with salt, pepper, and potentially a bit of extra cream/broth. The sauce is now ready to be served.
Serving
- Arrange the sauce and a couple of meatballs on top of the rice. Add the rest of the mango, pineapple, and chili along with herbs on top.
