Danish Meatballs in Curry Sauce

In a mixing bowl blend the milk and egg for the meatballs. Add the ground meat, onions and salt, then mush in the flour. Let the meat sit in the fridge for 30 minutes.

Bring a large pot of water to a boil. Form meatballs and drop them in carefully. They should boil for 8-10 minutes. I like to give them about 8 minutes and then about 3 minutes under the broiler. Save the water for the curry sauce.

In another pot, melt the butter over medium heat and stir in the curry powder and onions. Sprinkle the flour in and stir into a paste. Slowly whisk in the 2 cups meatball water and the coconut milk. Reduce the heat and add the meatballs, stirring occasionally. Let this simmer while you prepare the rice of your choice.

The meatballs are traditionally made using ground pork. I prefer chicken, and I’ve also had them made with a pork/beef blend (frikadeller). A friend of mine makes them with ground fish, which her family loves. Be creative and let me know what you like best!