Recipe for danish meatballs in curry
My version of the delightful and classic Danish dish: “Meatballs in Curry”.
The dish is filled with good flavor, and it certainly doesn’t get any worse by using curry from my own homemade curry recipe in this version.
If you have read the articles in GastroFun’s interview series, you may have also discovered that many Danish chefs’ favorite dish is also meatballs in curry. It’s just a deep, rich dish that goes straight to both the stomach and the heart simultaneously. And you can make many variations of it. If you don’t eat pork, you can simply use chicken instead. You can also use coconut milk instead of regular milk.
Additionally, you have the opportunity to top the dish with all sorts of different things. Some people like to add coconut flakes on top, or raisins and cashews. I prefer to serve it with mango chutney, which has a bit of sweetness, acidity, and crunch.
Ingredients
Meatballs
- 250 gram Minced pork
- 5 gram Salt Fine
- 1 pcs. Onion
- 50 gram Milk
- 1 pcs. Egg
- 15 gram Wheat Flour about 1 tbsp.
Sauce
- 2 pcs. Onion
- 1 pcs. Apples
- 50 gram Butter
- 14 gram Curry Homemade
- 45 gram Wheat Flour about 3 tbsp.
- 200 gram Milk
- 1 l Water
- 1 pcs. Stock Cube
Rice
- 300 gram Rice
- 600 gram Water
- Salt
Instructions
Minced Meat:
- Gather all ingredients and measure them.
- Mix salt and minced pork well in a bowl – preferably using an electric mixer with dough hooks.
- Add the remaining ingredients.
- Mix well until you have a uniform minced meat mixture.
- Let the mixture rest in the fridge for 15-30 minutes.
- Coarsely chop onions and apples.
- Sauté them in a pot over medium-high heat with a little oil until the onions are golden.
- Add curry powder, stir and let it fry for 1 min.
- Add butter and let it melt.
- Add flour, stir and ensure the flour is cooked through without burning.
- Add the milk, stir and wait until it bubbles slightly.
- Add half of the water and bouillon and stir – the rest of the water is for adjusting the thickness of the sauce.
- Season the sauce with salt and pepper.
- Let it simmer for 10 minutes over medium heat.
- Form the minced meat into balls about the size of table tennis balls and place them in the sauce – dip the spoon in water to make it easier to shape the meatballs.
- Cook them covered for about 8 minutes over medium heat.
- Our rule for basmati rice is as follows:
- Use 2 parts water to 1 part rice. We typically use a coffee mug to measure. 1 mug is enough for 2.5 people. Add a pinch of salt (1/2 tsp) and cook for 12 minutes.
- Turn off the heat and let it sit covered with a cloth for 12 minutes.
- Serve with chutney.