Boller i Karry (Danish Meatball Curry)

Ingredients:

For the meatballs:
1kg minced pork (10% fat)
2 large onions, minced or grated
2eggs
500ml milk
100g plain (all purpose) flour
3tsp sea salt
freshly-ground black pepper to taste

For the curry sauce:
4 tsp curry powder
2 onions, chopped
2 apples, diced
5 tbsp plain (all purpose) flour
1.2l water from boiling the meatballs
butter or oil, for frying

Method:

For the meatballs: Combine all the meatball ingredients in a bowl, mixing everything until thoroughly combined.

Bring 1l water to a boil in a large pan. Shape the meat mixture into balls, rolling them between your palms. Once the water is boiling lower in the meatballs with a large spoon. Simmer for 10 minutes the drain. Reserve the cooking water for preparing the curry sauce.

For the curry sauce: Place a large pan over medium heat. Once hot add a knob of butter (or a splash of oil) and use to fry the chopped onions for about 2 minutes, until they begin to soften. Add the apple pieces and stir to combine then scatter over and stir in 2 ½ tbsp of flour and the curry powder. Stir in until thoroughly blended.

Whilst stirring, add 600ml of the reserved water from cooking the meatballs. Stir until the liquid is incorporated into the flour mix. If you want a very smooth sauce you can use a stick blender to process everything to a puree (I like mine with a little texture).

Now add in the meatballs, carefully stirring to cover evenly with the gravy. Bring back to a simmer and cook for 5 minutes.

Serve hot accompanied by rice.