It would have to be almost 12 years ago, I was living in Denmark when I first tried this traditional Danish dish ‘Bøller i Karry” – Danish meatballs. Kasper’s Farmor (grandmother) would often invite us over for dinner for some good old Danish traditional food, a bottle of wine and old magazines that she would have saved for me so that I could catch up with all the latest news on Princess Mary. Now this traditional Danish dish has become one of our family favourites, and my son Lachlan could eat it every day if we let him.
There are many versions of this recipe and after many years of trying to remember exactly what she put in her meatballs this is the recipe that I now use and look forward to handing it over to my children.
A family favourite that can be eaten over 2 nights and served with rice and steamed vegetables.
For the meatballs
- 1kg of 1/2 Veal & 1/2 Pork mince
- 1/2 onion, diced finely
- 1/2 cup of plain flour
- 1/2 milk
- 2 eggs
- 2 tsp of salt and a sprinkle of pepper
For the sauce
- 1/2 onion, diced finely
- 1 green apple, peel and grate
- 2 tbs of curry powder
- 1 to 2 tbs of coconut oil
- 1 litre of chicken stock
- 1 can of coconut cream
- Grab a large mixing bowl and add the minced meat together with all the other ingredients for the meatballs, except for the milk.
- Once all the ingredients are mixed together gradually add the milk to the mix so that it becomes slightly sticky mixture. Too much milk and the meatballs will be slimy.
- Cover and place in the fridge for 30 minutes.
- Meanwhile, grate the apple and dice the onion
- Once the meat balls mixture is ready, start to form the meatballs. Use a teaspoon to form meatball mixture into balls and set them aside whilst you prepare your sauce.
- To prepare the sauce, melt the coconut oil in a large saucepan. Add your onion and cook until transparent
- Add curry powder and cook till it is fragrant, stirring constantly for about 3 minutes
- Add the grated apple and cook for another 2 minutes.
- Add the chicken stock, stir through with all other ingredients and bring to boil.
- Once your base sauce is at boiling point, slowly add the meatballs by carefully lowering them into the water.
- Cook the meatballs for approximately 20 minutes on low heat and carefully stir occasionally. You will notice when they are cooked as they will rise to the top.
- At this stage, you will want to add your coconut cream, carefully stir it in and allow to cook on low for another 5 minutes. Taste the liquid to make sure you don’t need to add any more salt and pepper, generally the chicken stock and salt in meatballs is enough.
- Serve with rice and steamed vegetables.
I usually use the Ikea kids plastic spoon to form my meatballs as they are the perfect size and fit perfectly on the spoon for the kids. Make sure to check the ingredients in your coconut cream and that it only contains coconut cream and no nasties.