Boller I Karry are traditional Danish Meatballs served in a creamy curry sauce over rice.
The popular entree is considered Denmark’s national pork dish, also known as Boller I Curry.
Boller I Karry is quick and easy to make, ready to serve in under 45 minutes. It’s a simple comfort food recipe that’s always a hit when you have to prepare a last minute family dinner.
Authentic Boller I Curry features affordable ingredients like ground pork and veal, onion, egg, flour, garlic, milk, beef stock, butter, apple, milk curry powder, whipping cream and parsley.
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What Is Boller I Karry?
Boller I Karry is a traditional Danish comfort food recipe.
The dishes name translates to Danish Meatballs in Curry. It is sometimes also referenced as Boller I Curry.
Culinary historians believe the dish was invented around 1840. Curry powder was first introduced to the Danes in 1837. It was used to prepare the first exotic dish with meatballs and rice called Boller I Karry.
Initially the dish was an exclusive menu offering at restaurants. It was considered very exotic to serve spiced meat with rice, as the Danes were not used to spicy food in the middle of the 19th century.
Later it became a very popular everyday main course enjoyed by families throughout Scandinavia. The 150 year old recipe is now considered Denmark’s national pork dish.
Travel To Scandinavia by Cooking Boller I Karry at Home
I love traveling to Europe!
During my first visit to the continent I traveled for 3 months by train and plane. I had the opportunity to eat my way through Ireland, Scotland, England, Wales, Portugal, Spain, France, Belgium, Holland, Russia, Estonia, Poland, Czech Republic, Germany, Austria, Croatia, Bosnia, Hungary, Slovakia, Greece, Turkey, Italy, Iceland, Norway, Sweden, Denmark and Finland.
I first ate traditional authentic Boller I Karry at a friendly neighbourhood restaurant in Copenhagen. Plump meatballs were served over a bed of fluffy white rice and topped with creamy curry sauce and finely chopped parsley.
Once back home from a Danish holiday you’ll have a newfound appreciation for the flavours of Scandinavia and can impress friends and family by making this easy Boller I Curry recipe!
My Family Loves Danish Meatballs in Curry
After encountering Boller I Curry on a visit to Denmark during Midsommar I thought I should introduce the comfort food favourite to family back home.
I knew my family would rave for Boller I Karry because they love meatballs, creamy sauces, curry and rice.
I prepared this Danish Meatballs recipe at our cottage in Muskoka during a cold winter day. While we enjoy the dish year round, it’s nice to cozy up to a hearty plate of steaming meatballs swimming in creamy curry sauce when it’s chilly out.
Boller I Curry are traditionally made with pork and veal, a combination of both, and sometimes include beef or venison as well. Meatballs are usually served at buffets and smorgasbords in Denmark but at our house we like to serve the dish decorated nicely over a bed of rice.
I always double this Danish Meatballs recipe so I can store leftovers in the freezer to enjoy later. Love saving time cooking in the kitchen!
Boller I Curry Health Benefits
Our Danish Meatballs recipe is packed full of healthy ingredients!
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of leeks can help boost digestive health and reduce the risk of developing heart disease.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
A useful source of vitamins C, K and B6, apples support your immune, skeletal, and circulatory systems. Phytochemicals in apples may also keep your eyes healthy and help reduce bad cholesterol.
An excellent source of vitamin K, as well as vitamin C, folate, and iron, parsley helps keep your bones and blood healthy, and protects your skin from damage by free radicals.
Veal is a great source of protein and minerals like iron as well as an excellent source of the amino acid L-carnitine. Beef also features antioxidant glutathione known for its anti-aging benefits.
Pork is an excellent source of protein and provides several important vitamins and minerals. It’s an excellent source of thiamin, selenium, niacin, vitamin B-6 and phosphorus, zinc, riboflavin and potassium.
Boller I Karry Recipe Cooking Tips
This homemade Danish Meatballs recipe is quick and easy to make at home.
- Use a large cast iron dutch oven with a high rim to reduce splatter when cooking.
- We suggest using a high quality rubber spatula spoon so you can easily stir, scrape down the side of the pot and sip to check if the curry sauce needs to be seasoned further with more salt.
- We’ve created a classic and simple Boller I Karry recipe featuring a mix of ground pork and veal. You can also use a mixture of beef or game meats like venison.
- Take your time rolling the meat into balls between the palms of your hand otherwise they will go out of shape quickly when you boil them.
- We’ve used simple cooking onions in this recipe but you can substitue for sweet Vidalia onions, shallots or white onion.
- Boller I Curry sauce is slightly sweet thanks to the addition of apple. We like to use Gala or Ambrosia apples but you can use whatever variety you prefer.
- If you are making large quantities for a dinner party prepare the meatballs in advance and then reheat them in an oven for 10-15 minutes 350°F. Use aluminium foil trays with lids, as the lids help to prevent the meatballs from drying out.
- Danish Meatballs are typically served over a bed of fluffy steamed white long grain rice. You can also serve Boller I Curry with noodles or mashed potatoes.
What To Serve With Danish Boller I Karry
Boller I Karry can simply be enjoyed as a snack all on its own. You’ll sometimes see Danish Meatballs passed around as an appetizer at a party with toothpicks available for easy eating.
If you’re hosting a Scandinavian themed dinner party pair this Danish Meatball recipe with:
- Köttbullar med Gräddsås Swedish Meatballs
- Smorgastarta Swedish Sandwich Cake
- Kardemummabullar Swedish Cardamom Buns
- Jordgubbstårta Gluten Free Swedish Strawberry Meringue Cake
- Flaky Swedish Rhubarb Cherry Pie
- Swedish Pickled Rhubarb
You May Also Enjoy These Curry Recipes…
- Creamy Thai Prawn Panang Curry
- Ca Ri Ga Vietnamese Chicken Curry
- Traditional Creamy Red Thai Pork Curry
- Filipino Spicy Coconut Chicken Wing Stew
- Papad Ki Subji Vegetarian Masala Poppadom
- Pitod Ki Sabji Vegetarian Indian Chickpea Dumplings
- Chingri Malai Curry: Creamy Bengali Coconut Prawns
- Gaeng Massaman: Authentic Massaman Curry Recipe with Beef
- Gaeng Keow Wan: Thai Green Curry Chicken
- Thai Pork & Beef Mince Curry Khua Kling
- Chiang Mai Noodles “Khao Soi”
- Healthy Vegetarian Roti Canai Curry
- Barbecued Thai Red Prawn Curry
- Chicken Shahi Korma
- Vegetarian Shahi Paneer Recipe
- Thai Beef and Pumpkin Curry
How To Store Danish Meatballs
If you have leftover Boller I Curry you can store the dish in the fridge in an airtight container for 3-4 days. To reheat simply warm in the microwave or oven.
We love doubling our Danish Meatballs recipe so we can store leftovers in the freezer and save time on cooking in the kitchen. We suggest storing leftovers in Pyrex freezer safe containers that have a snug lid so there’s no spilling. You can freeze creamy curry and meatballs in the same container.
Be sure to let the meatballs reach room temperature before storing in the freezer. If you add a hot container to a cold freezer it will significantly reduce the interior temperature and potentially spoil your food.
How To Make Traditional Danish “Boller I Karry” Curry Meatballs
Boller I Karry Danish Curry Meatballs
- mixing bowl
- measuring cups
- measuring spoons
- French knife
- Large pot or Dutch Oven
- Wooden spoon or spatula
- 250 g Ground Pork
- 250 g Ground Veal
- 1 Spanish Onion grated
- 1 Egg
- 1 tbsp All Purpose Flour
- 2 Garlic cloves minced
- 100 ml Milk
- Kosher Salt & Black Pepper
- 1.5 L Beef Stock
- 3 tbsp Butter
- 1 Spanish Onion finely chopped
- 1 Apple finely chopped
- 1.5 tbsp Curry Powder
- 3 tbsp Flour
- 1/2 cup Whipping Cream
- 1 tbsp Parsley chopped
- In a large bowl mix together the ground pork and veal, egg, grated onion, flour, garlic, salt and pepper. Gradually add in the milk and mix until combined.
- Dip a table spoon in water and take a spoonful of meatball mixture and form into a ping pong-sized ball.
- Pour beef stock into a pot and heat over medium heat until simmering. Add meatballs and simmer for 8-10 minutes, until cooked through. Remove the meatballs from the liquid and set aside.
- In another pot, melt the butter then add the onions and apples. Reduce the heat to medium and saute for 3 minutes. Add the curry powder and flour and let brown for 1 minute.
- Slowly stir in 2 cups of the leftover beef stock and the whipping cream. Let simmer on low heat for 10 minutes.
- Garnish with parsley and serve with steamed rice.
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