- 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.  

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.  

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.