Danish Curried Meatballs

Boller i karry is Danish pork meatballs simmered in a mild curry sauce and served with rice. It is a home-style dinner from Denmark, cooked in ordinary kitchens rather than restaurants, so the seasoning and thickness of the sauce vary from one household to the next.

What it really is

Finely minced pork is shaped into small round meatballs and simmered in the sauce rather than served crisp. The sauce is built on butter and flour, thinned with milk, and flavoured with onion and curry powder. The curry is mild, so it shows as colour and warmth rather than heat. The meatballs and sauce cook together until the sauce is smooth and thick enough to coat a spoon.

The name translates roughly as "meatballs in curry". The meat is pork in the classic version, and the sauce carries most of the flavour.

How it's served

• Hot, with the meatballs and sauce spooned over a bed of plain boiled rice.
• Eaten at the table as a full meal, with a fork and spoon.
• The rice is the usual accompaniment, and the sauce is spooned over both the meatballs and the rice.

How to write it on the menu

• Name the meat: pork, with the meatballs made from minced pork.
• Flag wheat (flour in the sauce) and milk (butter and milk in the sauce).
• Curry powder blends can contain mustard and celery. Check the label of your spice blend and declare them if present.
• Say how mild the curry is, and whether the rice is plain or flavoured.
• State the portion: meatballs and sauce as one serving, rice listed separately if it is sold on its own.