Meatballs in Curry
Meatballs in Curry—Boller i Karry—is to Danish children what macaroni and cheese is to American ones. Extend their appeal to an adult crowd with this appetizer version of a revered classic. For a main dish, serve over rice or noodles.
Serves: 16Hands-on: 35 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- ½ lb. ground pork
- ½ lb. lean ground beef
- 1 cup breadcrumbs
- 1 cup whole milk
- 4 cloves garlic, peeled and minced, divided
- 1½ cups finely chopped onion, divided
- 1 large egg
- 1 tsp. salt
- 4 quarts water
- 2 Tbsp. curry powder
- 1 large leek (white and pale green parts only), chopped
- 2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- ¾ cup half-and-half
- ¼ cup chopped cashews
- In a large bowl or stand mixer, combine the ground pork, beef, breadcrumbs, milk, 2 cloves garlic, ½ cup onion, egg, and salt. Using a large whisk or whisk attachment, whip mixture vigorously, about 5 minutes, until it is light and airy.
- Bring water to a boil in a large pot. Use a tablespoon to form small meatballs, then drop into the water. Reduce heat to a steady simmer and boil until the meatballs float, about 20 minutes. Remove with a slotted spoon. Reserve 3½ cups of cooking water.
- Sauté curry powder, remaining onion, leek, and 2 cloves minced garlic in 2 tablespoons butter over medium-high heat for 5 minutes. Stir in flour and ½ cup of cooking water to thicken sauce, then gradually whisk in remaining 3 cups of water. Add half-and-half and bring to a low boil; reduce heat to medium-low, add the meatballs, and simmer for 10 minutes.
- Serve meatballs with curry sauce and cashews.