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Meat, European

Boller i karry with rice

Boller i karry are Danish pork meatballs, poached then served in a creamy mild curry sauce, with rice. This recipe serves 4, takes 50 minutes, is rated easy, and costs €2.60 per person. The key is poaching the meatballs gently, never boiling them, and toasting the curry briefly before adding liquid.

Tonight, a Danish dish kids love, boller i karry, tender pork meatballs in a creamy mild curry sauce, with rice.

Boller i karry with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Boller i karry are soft pork meatballs, poached in broth and coated in a creamy curry sauce, nothing like the spicier curries you might know. The mild curry adds warmth without heat, the cream smooths it out even more, and the rice soaks up every bit of sauce. It's a comforting dish that feels familiar from the first bite, even if you've never tried Danish food before.

This is exactly the kind of dish to make on a weeknight when you need to feed the whole family without spending the evening in the kitchen. Kids love the tender texture of the meatballs and the sauce that never bites back. It also works well for a relaxed Sunday, made in a bigger batch so everyone can go back for seconds.

The ingredients

4 people

Butcher

  • Ground pork 600 g

Fruits and vegetables

  • Onion 1
  • Parsley 4 sprigs

Dairy

  • Egg 1
  • Milk 5 cl
  • Heavy cream 10 cl
  • Butter 20 g

Pantry

  • Flouroften in the pantry 3 tbsp
  • Chicken stock cubeoften in the pantry 1
  • Mild curry powderoften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the ground pork with the grated onion, egg, milk, a tablespoon of flour, salt, and pepper.

    Grate the onion, it melts right into the meatballs.

  2. Shape walnut sized meatballs with damp hands.

    Wet your hands with cold water, the mixture sticks less.

  3. Heat the broth, drop in the meatballs, and poach at a gentle simmer, then remove them. 12 min

    Don't let it boil, the meatballs would turn tough.

  4. Melt the butter, add the remaining flour and the curry powder, then pour in the poaching broth a little at a time. 6 min

    Toast the curry with the flour for a minute, it brings out more flavor.

  5. Add the cream, return the meatballs to the pan, and let everything warm through gently while the rice cooks in salted water. 12 min

    Rinse the rice before cooking, it keeps the grains from sticking.

  6. Serve the meatballs covered in sauce over the rice, with parsley on top.

    Spoon the sauce over the rice, it soaks it up and tastes even better.

Our tips to get it right

  • Pick pork that isn't too lean, the meatballs will stay moist after poaching.
  • Taste the sauce before adding the meatballs back in, you can adjust the curry to your taste.
  • Make the meatballs ahead and keep the poaching broth, the sauce will taste even better for it.

The variations

  • Swap the ground pork for ground veal or beef, the flavor shifts slightly but the texture stays tender.
  • For a vegetarian version, replace the meat with lentil or chickpea balls and use vegetable broth instead.
  • For a quicker meal, shape smaller meatballs, they poach faster and heat through sooner in the sauce.

What to serve it with

  • Plain white rice
  • Pickled cucumber salad
  • Sparkling water with lemon

Storage

Boller i karry keeps for 2 to 3 days in the fridge in a sealed container. You can freeze the meatballs in their sauce, separately from the rice. Reheat gently in a saucepan, adding a splash of milk or cream if the sauce has thickened too much.

Questions about this dish

Can I use heavy cream instead of light cream?

Yes, heavy cream works fine, the sauce will just be a bit thicker. Add a splash of milk if you want a thinner, more pourable texture.

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs the day before and keep them raw in the fridge in a sealed container. Poach them just before you make the sauce.

Does boller i karry freeze well?

Yes, the meatballs freeze very well in their curry sauce. Thaw in the fridge overnight, then reheat gently in a saucepan.

What type of curry powder should I use?

A mild curry powder is exactly right, it gives that warm, familiar flavor without any heat. Avoid hot curry blends, they'll overpower the pork.

How long does it take to make a Danish boller i karry with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Danish boller i karry with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Danish boller i karry with rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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