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

Serves: 16


  • 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.