Danish meat balls in curry

Danish meat balls in curry is another way of using ground pork only with this course we boil the meat balls.


  • 1 pound of ground pork (again a mix of ground pork and ground veal is the best)
  • 1 cup of bread crumbs
  • 1 egg
  • 2 small carrots (cut in thin slices)
  • 1 leek
  • 1 onion (finely cut)
  • 1/2 an apple (finely cut - use your grater)
  • Medium hot curry of your choice
  • Salt and pepper
  • 2-3 table spoons of flour
  • Water or bouillon
  • Butter
  • 1 tablespoon of sour cream
  • 1 table spoon full of sugar


Heat up the water (or buillon) until boiling, add the carrot and leek to the water. Mix the meat with the egg, breadcrumbs, salt and pepper. Form small meat balls with a table spoon, and boil them in the water/boillon for 8 - 10 minutes - until they are ferm. When they are done remove them from the buillon with a perforated ladle and place them in a bowl.

Run the buillon through a strainer. Melt the butter in your pot and switch the onion, curry, sugar and apple in the butter. Add the flour and stir. Add the buillon a little at the time until your sauce has the consistency, you like. Finish the sauce by adding the sour cream.

Served with rice.

Tip! To add a little extra to this meal serve it with banana slices and pieces of fresh coconut....delicious!


From Danish meat balls in curry back to Danish food

Back to Home Page