Danish Meatballs in Curry Sauce – Sydvestjyske Kødboller

There are many recipes for meatballs, and almost every family swears by their own recipe. It's the same in Scandinavia. My recipe comes from the Southwest Jydland region, just as the meatballs are traditionally prepared here by many families (from minced pork and veal). Jyske meatballs differ from the "friends" from the furniture store; they are also preferably served with curry or dill sauce for dinner or cold for a snack (Frokost).

Sweat the finely chopped onion in the melted butter and then simmer on a low level until soft. Add the grated apple. Season to taste with curry powder, stir in the cream, do not bring to the boil anymore and let everything simmer briefly.

Take the sauce out of the pan, puree it (thicker sauce) or press / strain it through a sieve (thinner sauce). Salt and pepper. Tip: adjust the amount depending on the taste and type of curry powder.

Mix together the crumbs, flour and water and let stand for 10 minutes. Mix with the remaining ingredients and knead the mixture well. Form balls.

Heat the butter lard and oil in a pan, fry the balls in it. Tip: Always keep the pan moving so that the balls receive even heat and do not burn / stick on one side.

1) With brown sauce, cranberries and potatoes, 2) With curry sauce and rice, 3) With parsley potatoes and some gravy, 4) With dili sauce and potatoes

The curry sauce tastes best when you refine it with gravy. I recommend sieving the juice beforehand in order to avoid larger residues in the sauce.

The same minced meat is used in Denmark for meatballs (meatballs).