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Traditional Danish Meatballs in Curry Sauce (Boller i Karry)
Bring a taste of Denmark to your table with Boller i Karry! Try this comfort food recipe featuring tender meatballs simmered in a creamy, mild curry sauce.
Prep:
10 minutes
|
Cook:
15 minutes
4 servings
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Medium
Ingredients
For the Meatballs :
- 14 oz ground meat (pork/beef blend)
- 1 onion, finely minced/chopped
- approx. 3.5 tbsp Greek yogurt or SCD yogurt
- approx. 7 tbsp / 0.4 cup fine oats or a mix of coconut flour and almond flour,
- 1 tsp salt and freshly ground pepper
For the Curry Sauce:
- 2 tsp butter
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp cashew butter
- 2.5 cups vegetable bouillon (without additives)
- Salt and freshly ground pepper, to taste
Side Dishes and Toppings:
- 14 oz cauliflower rice
- 1 apple, diced
- 1 mango, diced
- 1 small handful flat-leaf parsley, finely chopped
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For the Meatballs (Gehaktballen):
- 400 grams ground meat (pork/beef blend)
- 1 onion, finely minced/chopped
- 0.5 dl Greek yogurt orSCD yogurt
- 1 dl fine oats or a mix of coconut flour andalmond flour
- 1 tsp salt and freshly ground pepper
For the Curry Sauce (Kerriesaus):
- 2 tsp butter
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp cashew butter (cashew pasta)
- 6 dl vegetable bouillon (without additives)
- Salt and freshly ground pepper, to taste
Side Dishes and Toppings (Bijgerechten en toppings):
- 400 grams cauliflower rice
- 1 apple, diced
- 1 mango, diced
- 1 small handful flat-leaf parsley, finely chopped
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Rating
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Dietary Therapies
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Instructions
- Prepare the meatballs: In a mixing bowl, thoroughly combine the ground meat, finely chopped onion, yogurt, oats or flour (coconut, almond, or your mix), salt, and pepper.
- Shape the mixture into small meatballs.
- Bring a pot of water to a gentle simmer, drop the meatballs in, and poach them until cooked through (about 15 minutes). Remove with a slotted spoon and set aside.
- Make the curry sauce: In a saucepan over medium heat, melt the butter. Add the mild curry powder, ground cumin, and ground coriander, letting the spices bloom in the butter for about a minute until fragrant. Whisk in the cashew butter and the vegetable bouillon. Bring to a simmer, stirring continuously, until the sauce is smooth and thickens. Season to taste with salt and pepper.
- Combine: Gently stir the cooked meatballs into the warm curry sauce and let them simmer for 5-10 minutes to absorb the flavors.
- Serve: Steam or sauté the cauliflower rice. Serve the meatballs and curry sauce over the cauliflower rice, and top generously with the diced apple, diced mango, and freshly chopped flat-leaf parsley.
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Nutritional Info
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