Boller i Karry (Meatballs in Curry Sauce) Recipe

Photograph Courtesy of

Photograph Courtesy of Mambeno

This recipe is courtesy of Danish Net.


For the Meatballs

  • 1 pound ground pork
  • 1 cup breadcrumbs or 2 tablespoons flour
  • 2 finely chopped onions
  • 1 egg
  • 3 garlic cloves
  • Salt
  • Pepper
  • 4 cups beef stock

For the Curry Sauce

  • 2 tablespoons butter
  • 2 generous tablespoons yellow curry
  • 1 chopped onion
  • 1 chopped leek
  • 5 tablespoons flour
  • 312 ounces heavy cream
  • Chopped fresh parsley for garnishing


For the Meatballs

  1. Mix breadcrumbs (or flour) with flour, egg, onion, garlic, salt, and pepper in a bowl.
  2. Add ground pork and mix well.
  3. Refrigerate mixture for one hour.
  4. Measure meatballs with a tablespoon.
  5. Boil water with beef stock. Add meatballs and boil for 5 to 10 minutes.
  6. Remove meatballs from water, but keep the water for the curry sauce.

For the Curry Sauce

  1. Melt butter in pot, then add curry and brown for a couple of minutes.
  2. Add onion and leek, browning again for a couple of minutes.
  3. Add flour and mix thoroughly.
  4. Add water (leftover from making the meatballs) gradually until sauce thickens.
  5. Add cream and meatballs.
  6. Simmer for 12 minutes.
  7. Serve with boiled rice, garnishing with parsley if desired.