Recipe: Meatballs in Curry Sauce (Boller i Karry)

Boller i karry, which translate directly to ‘(meat)balls in curry(sauce)’ is a traditional Danish dish. I grew up eating this dish, probably once a week, as it was one of my mother’s favourite dishes and we always had it with rice and nothing else.

There are a lot of recipes out there that incorporates vegetables in various disguises but I always go for the basic recipe – meatballs, plain curry sauce and rice and it is very easy to turn into a delicious low carb / LCHF dish.

I am slowly but surely getting used to grocery shopping here in AD. Luckily a lot of the same products that are available in the UK are also available here, so I haven’t had to start all over again. Unlike when I moved from Copenhagen to London – I spent hours doing a basic shop trying to figure out which milk was which, and why there was something as silly as self raising flour.

The main challenge here is getting used the the prices (imagine a shocked face here). One, yes as in 1, sweet potato is around a shocking £2.50 and avocados are around £4 for two. So I am getting much better at planning meals and also ensuring that as little as possible goes to waste.



1 portion of cauliflower rice

1 portion of meatballs (you can also use minced chicken or turkey instead of pork). 450-500 g of meat makes about 20-25 meatballs.

Curry Sauce

500ml (5dl) of cream
100 g of cream cheese (I used Philadelphia Original)
2-3 tbsp curry powder
1-2 tbsp turmeric
salt and pepper to taste

Make a portion of boiled meatballs and put aside. To cook the meatballs bring a large pot of water to the boil. I usually add 5-10 whole pepper corns and a bay leaf to the water for extra flavour. Test that the meat dough is firm enough by shaping one meatball with a teaspoon and carefully place it into the water; make sure that the water continues to boil throughout, but not too hard. The meatball will sink to the bottom of the pot and then start to rise as it is cooked. When it reaches the surface of the water leave to boil for another 3-5 minutes until cooked through. It should be firm and bouncy when touched. Remove the meatball with a slotted spoon. If it falls apart while cooking add another egg to the meat and do another test. If the test meatball is works then continue to cook 5-10 meatballs at a time – depending on the size of the pot.

 Prepare the cauliflower rice but do not add the boiling water just yet.

Pour the cream into a pot and start heating it over a low heat. Add the cream cheese and once melted add the curry and turmeric.
Add the meatballs and simmer over a low heat until the meatballs are warmed through. Season to taste with salt and pepper.

Boil the water, pour over the rice and follow the instructions.


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