Danish Meatballs in Curry Sauce

Everybody knows Swedish Meatballs! And they're delicious, no question. But rich, very rich. You would expect the Danes - who make some wildly rich dishes themselves - to try to out-do them, but in fact this popular Danish meatball dish is fairly restrained, especially if you use ground chicken. Or turkey. I didn't list it but more because I was running out of room than because I don't think you could use it. So this is really more suitable for cooking on a regular basis, and it's also quicker and easier to make.

Just like any Canadian "curry" from the past, it calls for an apple to add a little sweetness. A touch of lemon then sharpens it up. It's usually served with rice, but potatoes or noodles would be good too. Just add a green salad or vegetable to finish your meal.
 
4 servings
45 minutes prep time
 
Danish Meatballs in Curry Sauce
 
Make the Meatballs:
500 grams (1 pound) ground veal, chicken, OR pork
1 small onion 
1 large egg
3 tablespoons wheat flour OR toasted barley flour
1 teaspoon salt
freshly ground black pepper to taste
the finely grated zest of 1/2 lemon, optional
a little milk if needed
2 or 3 tablespoons minced parsley, if possible
3 cups chicken or vegetable broth

Put the meat into a mixing bowl. Peel and mince the onion, and add it, along with the egg and all the seasonings. Mix well and form into 20 or 24 equal balls. 

Bring the broth to a boil in a heavy-bottomed soup pot. Gently add the meatballs and simmer for about 20 minutes. 

Make the Sauce:
1 small onion
3 tablespoons unsalted butter
1 large apple
3 tablespoons wheat flour OR toasted barley flour
2 tablespoons Madras curry powder
salt & freshly ground black pepper to taste
the juice of 1/2 lemon OR 2 tablespoons apple cider vinegar

Meanwhile, peel and mince the onion. Heat the butter in a medium skillet over medium heat. Add the onion and cook gently. While it cooks, wash and core the apple, and cut it into dice. Add it to the onion to sauté. Stir regularly. 

When the onion and apple are softened, sprinkle the curry powder and flour over them. Mix in well and let cook for another minutes until no dry powder is visible. Season with the salt and pepper. 

Scrape them into the pot of meatballs, and mix in gently but well. Add the lemon juice. Simmer for another 5 to 10 minutes, until thickened.

Serve at once over steamed rice.
 
 
 
 
 
Last year at this time I made Spinach Tortilla Wraps

Danish Meatballs in Curry Sauce