Homemade Meatballs in Curry

Served with rice and chips of carrots and Jerusalem artichokes

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Recipe for homemade meatballs in curry

Here is our take on the Danish classic, which is a great dish for everyday meals.

It can be made in large quantities and frozen for a very easy dinner another day.

My version includes a lot more greens than I usually add – and it definitely won’t be the last time I do so. 

The dish is served with rice and Jerusalem artichoke & carrot chips.

Servings: 2 Portions

Homemade Meatballs in Curry

Served with rice and chips of carrots and Jerusalem artichokes

Author: Per Asmussen

Keyword: beef, Danish food, Dinner, ground beef, Minced Pork, Pork

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Metric – US Customary

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Ingredients

Chips

• 1 pcs. Jerusalem Artichokes
• 1 pcs. Carrots Rather a bit
• 14 gram Oil Rapeseed oil, our variant has a slight smoky flavor

Curry Sauce

• 14 gram Butter
• 1 pcs. Onion
• 1 pcs. Apples
• 1 pcs. Carrots
• 30 gram Wheat Flour
• 7 gram Curry
• 800 gram Chicken Stock (Can easily be boiled water mixed with bouillon cubes)
• 400 gram Minced veal and pork

Meatballs

• Spices Salt and pepper to taste
• 1 pcs. Egg
• 35 gram Oatmeal
• 100 gram Milk Possibly a bit more, to make the meat dough softer

Rice

• 180 gram Rice Basmati rice
• 500 gram Water
• 1 pcs. Apples

Instructions

• Chips

• Peel the carrot and Jerusalem artichoke and cut them as thinly as possible with a mandolin slicer.
• Pour the oil into a bowl and dip each chip in the oil, then place them on a baking sheet covered with parchment paper.
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• They need between 5-10 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in the oven.
• When they have gained a little color, take them out and sprinkle salt over them. They are now ready to serve.
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• Curry Sauce

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• Start by chopping the carrot, onion, and apple into small cubes.
• Melt the butter in a heavy-bottomed pot and sauté the vegetables in it.
• Pour the flour into the pot and stir well.
• Add the curry to the pot and stir well.
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• Add the stock gradually and let it simmer for about 15 minutes.
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• Cool the sauce, for example, by pouring it into another container and giving it 10 minutes in the freezer.
• Then blend the sauce and heat it up in a pot, seasoning to taste with salt, pepper, lemon juice, and vinegar.
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• Meatballs

• Start by grating your onion on a grater (or chopping it into small pieces).
• Place the meat mixture in a bowl and add salt and pepper.
• Add the egg and stir. Then do the same with the oats and onion.
• Finally, add the milk gradually (in other words: Do not pour it all in at once).
• Let the mixture rest in the fridge for 15 minutes.
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• Shape the meatballs to your desired size (we use a tablespoon for this) and place them in the heated sauce.
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• Gently heat them for 15 minutes and the dish is ready to serve.
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• Rice

• For 2 people, we typically use a cup of rice and 2 cups of water plus a tsp. of salt.
• Cook the rice in water with the salt for 12 minutes, then cover with a cloth and let it rest for 12 minutes.
• They are ready to serve.
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• Serving

• Finely chop the remaining ingredients for garnish to add a bit more texture to the dish.
• Place rice at the bottom of the plate and pour the sauce with the meatballs over it.
• Sprinkle with apple pieces and chips and garnish with parsley.
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