Best 3 Danish Meatballs In Curry Sauce Boller I Karry Recipes
**Aromatic and Flavorful: A Culinary Journey with Danish Meatballs in Curry Sauce (Boller i Karry) and Other Delectable Recipes**
Embark on a tantalizing culinary adventure with Danish meatballs in curry sauce, also known as Boller i Karry, a classic dish that blends the comforting flavors of meatballs with a rich and aromatic curry sauce. This article presents a comprehensive guide to preparing this delectable dish, along with a selection of equally enticing recipes that will elevate your home cooking experience. From the traditional frikadeller (pan-fried meatballs) to the hearty oksesteg (roast beef), and the refreshing agurkesalat (cucumber salad), each recipe is carefully curated to offer a burst of flavors and textures that will delight your palate. Whether you're a seasoned cook or just starting your culinary journey, this article has something for everyone, promising a delightful gastronomic experience with every recipe.
DANISH MEATBALLS IN CURRY SAUCE (BOLLER I KARRY)
This is a very traditional dish in Denmark. Don't let the list of ingredients scare you away, the dish goes together quite smoothly and quickly. I have opted for a mix of pork/turkey in the meatballs whereas the original recipe calls for pork only. In Denmark the ground pork is very lean (9-12% fat) but the fat is much higher in Canada, and the meatballs would be too greasy with only pork. However, if you can get lean (12%) ground pork you should use that only. I sometimes even make a mix of 1/3 each of ground pork, turkey and beef which works well, I make a big batch and freeze the rest of the meatballs. The dish is served over rice with a number of toppings that you add at the table (rasins, bananas, shredded coconut, diced cucumber - I personally never serve it with the toppings, but it is noted in the original recipe.
Provided by Deantini
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- MEATBALLS:.
- Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
- Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
- Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
- The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
- Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
- Remove from the water.
- Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
- CURRY SAUCE:.
- Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
- Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
- Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
- Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
- Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
- Serve with rice,.
DANISH MEATBALLS (FRIKADELLER)
The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)
Provided by Deantini
Categories Lunch/Snacks
Time 30m
Yield 15 meatballs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
- Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
- Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
- Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.
Nutrition Facts : Calories 362.6, Fat 15.1, SaturatedFat 5.7, Cholesterol 127.8, Sodium 1324, Carbohydrate 23.8, Fiber 2, Sugar 3, Protein 30.9
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
Tips:
- Use high-quality ground pork and beef. This will ensure that your meatballs are flavorful and juicy.
- Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
- Brown the meatballs in a pan before adding them to the sauce. This will help to keep them from falling apart.
- Use a good quality curry sauce. A good curry sauce will have a rich, flavorful taste.
- Serve the meatballs with your favorite sides. Some popular sides for meatballs include mashed potatoes, rice, or noodles.
Conclusion:
Danish meatballs in curry sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and juicy, and the curry sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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