Boller i Karry
Danish pork meatballs simmered in a mild curry sauce with apple and cream, served with rice, ready in 50 minutes.
Photograph credit: Boller i karry med ris og agurkesalat (image of boller i karry on Wikidata Q3378936) by Nillerdk · CC BY 3.0 · Wikimedia Commons
Make Ahead and Storage
Keeps for 3 days in the fridge. Freeze for 2 months.
Making Boller i Karry
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Mix the pork, grated onion, egg, 40 g flour, milk, salt and pepper. Rest for 10 minutes.
-
Bring the stock to a simmer. Using two wet spoons, drop in spoonfuls of the mixture and simmer for 12 minutes. Lift out and keep the stock.
-
Soften the chopped onion and apple in the butter for 5 minutes. Stir in the curry powder and 30 g flour for 2 minutes.
-
Whisk in 500 ml of the stock and simmer for 8 minutes. Stir in the cream and return the meatballs.
-
Boil the rice and serve with the meatballs and chutney.
Related guide: Choosing rice.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Worth Knowing
- Poach the meatballs in stock.
- Dip the spoons in water.
- Add the cream at the end.
Some Background
It sounds odd to a visitor and makes sense to a Dane: pork meatballs in a mild, sweet, yellow curry sauce with apple, eaten with rice and a spoonful of chutney. Boller i karry is one of the most common home dishes in Denmark, and it is a regular on school and canteen menus.
Mix minced pork with a grated onion, an egg, flour, milk, salt and pepper, and leave it for 10 minutes. The mixture is soft and wet, which gives light meatballs. Dip two tablespoons in water to shape them, and drop spoonfuls into simmering stock, not browning them first. They cook through in 12 minutes and keep a pale colour. Lift out and keep the stock.
For the sauce, soften a chopped onion and an apple in butter, add curry powder and flour, and cook for 2 minutes. Whisk in the stock to a smooth sauce, and simmer for 8 minutes. Stir in cream, and return the meatballs. Season and serve over rice with mango chutney and a green salad. Add a pinch of sugar if the sauce is sharp.
What to Put Next to It
Rice · Mango chutney · Green salad
Swaps and Variations
- In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
Boller i Karry Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Danish cooking and dinner ideas from Weekly Delight.
Frikadeller
Danish pork and veal meatballs, flattened into ovals and fried in butter until brown on both sides, served with…
Stegt Flaesk
Thick slices of pork belly fried until crisp and served with potatoes and a creamy parsley sauce, a Danish national…
Flaeskesteg
A Danish roast of pork loin with crackling, scored and salted and roasted for 1 hour 40 minutes, the Christmas…
Bangers and Mash with Onion Gravy
Good sausages, buttery mash and a proper onion gravy built from slow-caramelised onions and stock rather than a…
Bratwurst with Sauerkraut
Bratwurst simmered in beer and onions and then browned, served on sauerkraut cooked down with apple and caraway.
Butter Chicken (Murgh Makhani)
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…