Curried meatballs—a Danish classic with an Asian twist, served with crispy cauliflower. Perfect for a family dinner.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
Meatballs:
- 400 g ground veal and pork (12% fat)
- 1 tsp salt
- 1 egg
- 100 ml milk
- 50 g oats
- 2 onions
- 1 clove garlic
- 2 tsp ground coriander
- Pepper
Broth:
- 2 l water
- 2 chicken stock cubes
- Salt
- 3 bay leaves
Curry Sauce:
- 15 g butter
- 1 tbsp Madras curry powder
- ½ tsp cumin
- 2 tbsp flour
- 100 ml milk
- 100 ml coconut milk
- 1 tsp toasted sesame oil
- 25 g fresh ginger
- Salt and pepper
- Optional: 1–2 tbsp soy sauce
- Optional: 1 tsp cumin
- Optional: 3–4 kaffir lime leaves
To Serve:
- 1 cauliflower
- 1 tsp oil
- ½ bunch coriander
- Cooked rice (approx. 30 g per person)
-
Method
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1Start with the broth. Add water, stock cubes, salt, and bay leaves to a large pot and bring to a boil.
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2Cook the rice according to package instructions and let it rest until serving.
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3Prepare the meatballs: Mix meat, salt, egg, milk, and oats into a smooth mixture (preferably using a mixer). Finely chop the onions and mix into the meat. Peel and crush the garlic and add it. Add coriander and freshly ground pepper and mix well. Cook a small test meatball in the broth and adjust seasoning if needed.
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4Shape the mixture into meatballs using a wet spoon. Dip the spoon in the broth between each one. Keep the broth at low–medium heat while shaping. Once all meatballs are added, bring to a boil, then reduce heat and simmer for 6–7 minutes until firm. Remove with a slotted spoon and keep warm.
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5Make the curry sauce: Melt butter in a saucepan over medium heat. Add curry and cumin and let it foam while stirring. Add flour and cook for 1 minute. Whisk in 200 ml broth to form a thick paste. Gradually add more broth (about 100 ml at a time), whisking constantly. Add milk and continue whisking. Adjust consistency with additional broth. Let it boil between additions. Add coconut milk, sesame oil, and grated ginger. Season with salt, pepper, and optional soy sauce and spices.
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6For extra flavor, simmer the sauce with kaffir lime leaves, lemongrass, and chili.
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7Add meatballs to the sauce.
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8Fry cauliflower florets in oil for about 10 minutes until lightly caramelized. Season with salt and coriander.
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9Serve meatballs with rice, cauliflower, and curry sauce.
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