Danish Meatball Curry

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A beloved Danish weeknight classic, this dish pairs tender pan-seared pork meatballs with a silky, mildly spiced yellow curry sauce. It is traditionally spooned over fluffy white rice for a cozy, satisfying meal that the whole family enjoys.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 34 gFat
• 16 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 6 gSugar
• 30 gProtein
• 720 mgSodium
• 620 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground pork
• 1 small yellow onion, very finely grated
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

For the curry sauce

• 4 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 tbsp mild yellow curry powder
• 3 tbsp all-purpose flour
• 2 cups chicken stock, warm
• 1/2 cup heavy cream
• 1 small apple, peeled and grated (optional)
• 1 bay leaf, fine sea salt and pepper to taste

To serve

• 2 cups long-grain white rice, rinsed
• 2 tbsp chopped fresh parsley or chives

Directions

1. Cook the rice according to package directions, then keep warm and covered. In a large bowl, combine the ground pork, grated onion, egg, breadcrumbs, milk, salt, pepper, and nutmeg. Mix gently with your hands just until evenly combined; do not overwork the meat.
2. Shape the mixture into 20-24 small meatballs (about 1.5 inches across), rolling them lightly between damp palms so they stay tender. Set on a plate.
3. Heat 1 tablespoon of the butter in a large skillet over medium heat. Add the meatballs in a single layer (work in two batches if needed) and brown for 5-6 minutes, turning often, until golden on all sides and cooked through. Transfer to a clean plate and cover to keep warm.
4. In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and lightly golden. Stir in the curry powder and cook for 1 minute until fragrant.
5. Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the warm chicken stock, stirring constantly to prevent lumps. Add the grated apple and bay leaf.
6. Simmer the sauce for 6-8 minutes, stirring often, until thickened and silky. Stir in the heavy cream and simmer 2 more minutes. Remove the bay leaf and season the sauce with salt and pepper to taste.
7. Return the meatballs to the skillet and gently warm them in the sauce for 2-3 minutes, turning to coat. Fluff the rice with a fork and divide it among four warm plates.
8. Spoon the meatballs and curry sauce generously over the rice, scatter chopped parsley or chives on top, and serve immediately while hot.

Cook’s Notes

• Use a true Danish-style mild yellow curry powder (such as Carl Schlotter or Santa Maria); it is far gentler than Indian curry powders and gives the authentic flavor.
• Do not overmix the meatball mixture or pack the meatballs tightly, as this will make them tough instead of tender and juicy.
• If the sauce gets too thick while simmering, loosen it with a splash of extra warm stock or milk; if it is too thin, simmer a few minutes longer to reduce.
• Grated apple is optional but traditional in many Danish home kitchens; it adds a subtle sweetness that balances the curry beautifully.
• Leftover meatballs and sauce keep well in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of stock to loosen the sauce.

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