How to Make Meat Balls in Curry Sauce Danish Style

by Karen Larard


  • 1 Pounds Mincemeat pork, lamb or chicken
  • 1 Egg
  • ½ Cups Milk
  • 2 Tablespoons Flour
  • ½ Cups Oatmeal
  • 1 Onion
  • Leftover kale or any veggies
  • Salt and pepper
  • Instructions

    Step 1

    Use any mince, pork, lamb, chicken, beef and so on. We had stewed kale yesterday and had some leftover, so I added that to my mince. Add any veggie leftover or omit

    Step 2

    Stir your mince with salt for 5-8 minutes or until it starts to build protein strings. This will make the meat absorb more liquid.

    Step 3

    Stir in milk and the egg

    Step 4

    Add the finely chopped kale or grated veggie of your choice. Use carrots, beetroot, potatoes or what ever you have leftover, just make sure it has the same texture as your mince.

    Step 5

    Camouflage mince

    Step 6

    Stir in oatmeal and flour until you have a mince that will keep its shape when fried or as in this instance boiled.

    Step 7

    For the boiling of the meat balls: use homemade stock or use cubes. Use a variety that corresponds with the meat in your mince.

    Step 8

    Use a spoon to shape your meat balls.

    Step 9

    Gently simmering in the broth.

    Step 10

    Strain the broth and use it to make the curry sauce.

    Step 11

    Equal amount of flour and butter to make a béchamel kind of sauce. I'm not giving any measurements, it depends on the amount of broth.

    Step 12

    Add the curry and fry it along with the flour. I'm using a hot madras curry. Use any curry that you like.

    Step 13

    Add your broth and bring to the boil while stirring.

    Step 14

    Add your meat balls and bring to a gentle boil. Stir carefully so you don't break the meat balls.

    Step 15

    Serve with rice, salad and homemade gooseberry chutney.