Boller i Karry

Shopping list

• 400 g minced pork — or half pork, half beef

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• 1 piece onion — finely chopped

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• 50 g plain flour — for meatballs

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• 1 piece egg — beaten

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 100 ml milk

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• 40 g butter — for frying and sauce

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• 1.5 tbsp curry powder — mild

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• 30 g plain flour — for roux

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• 400 ml chicken or beef stock

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• 150 ml double cream

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• 1 tsp sugar — optional, to balance

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• 1 tsp lemon juice

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Step by step

1. 1

   In a large bowl, combine the minced pork, half the chopped onion, 50 g flour, egg, 1 tsp salt, and pepper. Gradually stir in the milk until smooth.

2. 2

   Shape the mixture into approximately 16 small meatballs, rolling them gently between wet palms.

3. 3

   Melt half the butter in a large frying pan over medium heat and fry the meatballs in batches, turning carefully, until golden all over, about 8– 10 minutes. Transfer to a plate.

4. 4

   In the same pan, melt the remaining butter and sauté the rest of the onion until soft, about 4 minutes.

5. 5

   Sprinkle in the 30 g flour and curry powder, stirring continuously for 1 minute to cook the rawness off the flour.

6. 6

   Gradually whisk in the stock, ensuring no lumps form, and bring to a gentle simmer.

7. 7

   Stir in the cream, sugar, and lemon juice. Return the meatballs to the pan.

8. 8

   Cover and simmer gently for 10– 12 minutes, until the meatballs are cooked through and the sauce has thickened slightly.

9. 9

   Taste and adjust seasoning. Serve hot with boiled potatoes and a spoonful of lingonberry or redcurrant jam.