Boller i karry – Curried Meatballs

This is one of my daughter’s favorite meals – and actually I think of all kids in Denmark.
Probably due to the toppings, so everybody can make their own favorite combination.
(Serves 4)

Meatballs:
1 pound (450 g) ground meat – pork and/or veal
1 onion, minced
3 TBSP flour
1 egg
1/2 cup (11/4 dl) milk
1 quart (1 l) bouillon
Sauce:
1 onion, chopped
2 TBSP butter
1 cloves of garlic, minced
1 inch piece root ginger, minced
2-3 tsp curry powder
2 TBSP flour
1/2 cup (11/4 dl) cream or coconut cream
2 apples, chopped
Salt and pepper

Stir 1 tsp salt in the meat and mix it with a wooden spoon for about 3 minutes – until it gets tough or viscous – I don’t know what the correct word is here. Add the minced onion and flour and then the egg. Stir until it is smooth and then add the milk al little at the time. Season with salt and pepper.

Bring the bouillon to the bowling point and turn the heat down to a simmer. Shape meatballs with a spoon dipped in cold water and drop them into the bouillon. Let them simmer for about 10 minutes – depending on size.

Sauté the onions in a casserole with butter until soft. Add garlic and ginger and cook 2 minutes. Add curry powder and cook 2 minutes. Stir in the flour and mix well. Add half of the bouillon from the meatballs – pour it through a strainer. Let the sauce simmer for at least 10 minutes.

Add the apples and cream and cook the sauce for a couple of minutes. Adjust the taste with curry, salt and pepper.

Put the meatballs in the sauce and serve with cooked basmati or jasmine rice.
And some small bowls with toppings: mango chutney, raisins, shredded coconut, peanuts, chopped hardboiled eggs, chopped banana, chili sauce, chopped pickled beets or whatever you feel like.