Dish

Boller i karry

Meatballs in curry

Boller i karry is a flavorful and comforting dish that is perfect for a cold winter day. The meatballs are made with a mixture of ground beef and pork, along with breadcrumbs, egg, and a variety of spices such as nutmeg and allspice. The curry sauce is made with cream, curry powder, and other seasonings, and is simmered until it is thick and creamy. The meatballs are then added to the sauce and simmered until they are cooked through. This dish is typically served with rice.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Boller i karry is a traditional dish from Denmark, and has been enjoyed for centuries. The dish is often served in local restaurants and cafes, and is a popular comfort food in the region.

Dietary considerations

Gluten-free: This dish can be made gluten-free by using gluten-free breadcrumbs or omitting the breadcrumbs altogether.

Variations

Variations of this dish include using different types of meat for the meatballs, such as chicken or lamb. The curry sauce can also be made with coconut milk or yogurt, depending on personal preference.

Presentation and garnishing

To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the mixture. When making the curry sauce, be sure to simmer it until it is thick and creamy. This can take several minutes, so be patient. The dish can be garnished with chopped cilantro or parsley for added flavor and presentation.

Tips & Tricks

If the curry sauce is too thick, you can thin it out with a little bit of chicken or vegetable broth. If the meatballs are too dry, try adding a little bit of milk or cream to the mixture before forming them into balls.