Meatballs in Curry

This is one of very few dishes that my son and daughter, who normally disagree strongly on food, both claim as a favourite. It is filling and makes a nourishing family dinner when darkness is approaching, the rain is pouring down and the temperature is getting colder and colder. This recipe will serve a family of four for two evenings.

8 people


500g minced pork
500g minced veal
1 small onion, chopped
2 garlic cloves, crushed
200ml milk
50g plain wheat flour
1 tbsp curry powder
5 tsp salt pepper
4 eggs
2 bay leaves

30g butter
2 onions, chopped
2 garlic cloves, chopped
2 tbsp curry powder
2 tbsp plain wheat flour
200ml double cream
1 leek, sliced
2 carrots, peeled and cut into large chunks
2 apples, cored and sliced


COMBINE THE MINCED MEATS, ONION AND GARLIC IN A BOWL. Add the milk, flour, curry powder,
2 teaspoons of the salt and some freshly ground pepper and mix together. Add the eggs and mix again for about 5 minutes so that the mixture is as light and fluffy as possible.

HEAT 4–5 LITRES WATER IN A POT. Add the bay leaves and the remaining salt to the water and bring to the boil. Meanwhile, use your hands to shape half the meat mixture into little balls about 2cm wide. Plop them in the water and let them simmer for 20 minutes.

REMOVE THE MEATBALLS FROM THE BROTH WITH A SKIMMER AND PLACE ON A TRAY. Shape and cook the other half of the meat mixture in the same way. Set all the meatballs aside until the sauce is done, reserving 800ml of the cooking liquid.

IN ANOTHER POT, MELT THE BUTTER, add the onions, garlic and curry powder and cook for a couple of minutes. Add the flour and stir well. Add 100ml of the meatball cooking liquid and stir until smooth. Pour in the rest of the cooking liquid and bring to a simmer.

ADD THE CREAM AND RETURN TO THE BOIL. Reduce the heat, add the meatballs, leek and carrots and simmer for 5 minutes. Add the apples and continue cooking for 3 minutes. Season to taste with salt and pepper and serve with rice.

PHOTO BY Lars Ranek

Trine Hahnemann