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Boller i karry - Meatballs in curry

What you will need:
Equipment :
A scale, a vegetable knife, a stockpot, a saucepan, a steel whisk, silicone spatula, a spoon and a mixing bowl. 

For the meat balls:
500 g minced pork
2 tbs flour
2 eggs

For the curry sauce:
20 g butter
3 1/3 tbsp yellow onions
2 tsp curry
1 small peeled apple fx Belle de Boskoop
2 1/2 tbsp wheat flour
6 dl water from the boiling of the meat balls
1/2 tsp dried terragon

Side dishes:
Parboiled rice
Desiccated coconut
Sliced bananas
Sliced pineapple 

Stir the salt in the minced meat. Ad pepper and the two eggs. Stir some more and then mix in the milk followed by the flour. Leave the meat covered in the fridge for about 30 min.

Make the water boil in the stockpot:

Stir the minced meat again and start forming the meat into meat balls with your hand and a spoon. Start by dipping the spoon in to the boiling water: 

When the meat ball is ready put it the boiling water. Reduce the heat when all the meat balls are in the boiling water. Boil the meat balls till they are rigid (about 8-10 min.). When done pick up the meat balls with a skimmer and let them drain in a sieve.

Curry sauce:
Melt the butter at high heat but without it turning brown. Sauté the onion without it changing colour. Reduce the heat to middle heat and spinkle in the curry and finely grated apple. Let it sear for about 1 min. Sprinkle the flour on top and stir till it's completely absorbed. Ad some sieved water from boiling the meat balls while whipping non stop. Now ad the rest of the water from boiling the meat balls as well as the dried terragon. At low heat let the sauce boil for another 5 min. Flavor the sauce. If you like you can heat the meat balls in the sauce.

Frikadeller - Danish meatballs

What you will need:
Equipment :
A scale, a mixing bowl, silicone spatula, a vegetable knife, a spoon and a frying pan.

For the meat balls:
500 g minced mix of pork and beef
2 tbs flour
2 eggs
1 onion
butter for frying

Stir the salt in the minced meat. Ad onion, pepper and the two eggs. Stir some more and then mix in the milk and flour. Leave  the meat covered in the fridge for at least 10 min.
Let the butter turn golden in a frying pan. Form the minced meat into meat balls in your hand by the use of a spoon: 
Fry the meat balls on both sides at medium heat for about 15 min.

Fovorite BBQ salads

Bulgur with abricots and spearmint
Ingredients (10 pers):
250 grams of bulgur
5 dl water 
150 grams of dried soft abricots
60 grams of pine nuts
8 tbs fresh parsley
2 tbs fresh spearmint
5 tbs olive oil
2 tbs freshly squeezed lemon juice
Make the water boil and pour it over the bulgur and leave it covered for about 30 min.
Roast the pine nuts on a dry warm pan and slice the dried abricots.
Chop the herbs and mix the olive oil, salt and pebber.
Drain the bulgur for water and mix everything together.
Pasta salad with cherry tomatoes and mozzarella
Ingredients (10 pers):
500 grams of pasta
500 grams of cherry tomatoes
1 bundle of rucula
3 cloves of garlic
3 tbs of olive oil
salt and freshly grounded pepper
1 fresh mozarella 
Boil and drain the pasta.
Chop the tomatoes and cheese.
Slice the garlic and wash and sling the salad.
Mix the oil with salt and pepper. 
Mix the salad with the tomatoes and cheese - add the dressing, garlic, and pasta. ENJOY! 
Maj-Britt Vittrup Nielsen