Boller i Karry

Name: Boller i Karry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Danish
Ingredients: 400g ground beef; 1 egg; 3 tbsp breadcrumbs; 1 small onion, finely grated; 2 tbsp butter; 2 tbsp flour; 2 tbsp mild curry powder; 400ml chicken broth; 200ml heavy cream; 1 apple, peeled and diced; Salt and pepper; Cooked white rice for serving

Boller i Karry (BOL-uh ee KAR-ee)

Meatballs in Curry Sauce

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 442 kcal

Tender beef meatballs simmered in a mild, creamy Danish-style curry sauce, served over fluffy white rice.

Nutrition & Info

Protein 26.0g

Carbs 35.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ dairy ⚠ gluten ⚠ eggs

Equipment Needed

saucepan skillet mixing bowl

Presentation Guide

Vessel: deep plate

Garnishes: fresh parsley, mango chutney

Accompaniments: white rice

Ingredients

400g ground beef
1 egg
3 tbsp breadcrumbs
1 small onion, finely grated
2 tbsp butter
2 tbsp flour
2 tbsp mild curry powder
400ml chicken broth
200ml heavy cream
1 apple, peeled and diced
Salt and pepper
Cooked white rice for serving

Instructions

1
Mix ground beef, egg, breadcrumbs, grated onion, salt, and pepper. Shape into small balls.
2
Poach meatballs in simmering broth for 8-10 min until cooked through. Remove and set aside.
3
Melt butter in a saucepan, stir in flour and curry powder, cook 2 min.
4
Gradually add broth from poaching, whisking until smooth. Add cream and diced apple.
5
Simmer sauce 10 min until thickened. Return meatballs to sauce.
6
Serve over white rice with a sprinkle of fresh parsley.

💡

Did You Know?

Boller i karry is Denmark's most popular weeknight meal — mild enough for children, satisfying enough for adults.

Chef's Notes

Equipment Tips

saucepan
skillet
mixing bowl

Garnishing

fresh parsley, mango chutney

Accompaniments

white rice

The Story Behind Boller i Karry

This dish emerged in the 1920s when curry powder became available in Danish groceries. Danish cooks adapted the exotic spice into a mild, creamy sauce that suited Scandinavian palates. It became a defining example of Danish "hygge" food — warm, gentle, and utterly comforting.

🕐 Traditionally enjoyed weeknight dinner 📜 Origins: 1920s

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