Danish Meatballs

with Rice and Curry Sauce

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Instructions

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1 Make meatballs

Place the chicken mince in a large bowl. Peel and chop the onion very finely. Grate the apple. Add half the grated apple, onion, breadcrumbs and eggs to the bowl. Season with salt and pepper. With clean hands, knead the mixture well until fully combined. Shape into 12/15/18 small meatballs. Refrigerate. 

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2 Cook rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from heat and keep covered until serving. 

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3 Fry meatballs

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5-6 min until cooked through. Once the meatballs are cooked, transfer them to a plate. Reserve the pan.

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4 Prep

Meanwhile, peel and grate the carrots. Juice the lime. Chop the parsley. In a small bowl, combine the lime juice, the remaining grated applecarrotsparsley and the sunflower seeds

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5 Make sauce

Return the pan over a medium-low heat with the butter and curry powder. Add the flour and crumble the stock cube in, until a smooth paste forms. Gradually add the milk and whisk for 3-4 min until smooth and thickened without any lumps.

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6 Serve

Divide the rice among bowls and serve the meatballs and curry sauce over the top. Serve the carrot salad alongside. 

Tips for fussy eaters

Serve the meatballs and sauce separately.

Pro tip

Make sure to use a whisk when making the sauce!

Enjoy a traditional Danish dish with juicy meatballs and a delicious curry sauce.

Cooking Time: 40 min

Cals 1084 · Prot 61 · Carbs 117 · Fat 42

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Brown onion 0.5 Piece
Red apple 1 Piece
Fresh breadcrumbs 60 Grams
Eggs 1 Piece
Salt 1 Tsp
Black pepper 1 Tsp
Vegetable oil 1 Tbsp

Sauce

Salted butter 20 Grams
Curry powder 8 Grams
Plain flour 20 Grams
Vegetable stock cube 0.5 Piece
Whole milk 400 ML

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Salad

Carrot 2 Piece
Lime 1 Piece
Fresh parsley 15 Grams
Sunflower seeds 20 Grams

Enjoy a traditional Danish dish with juicy meatballs and a delicious curry sauce.

Cooking Time: 40 min

Cals 1084 · Prot 61 · Carbs 117 · Fat 42

Instructions

photo

1 Make meatballs

Place the chicken mince in a large bowl. Peel and chop the onion very finely. Grate the apple. Add half the grated apple, onion, breadcrumbs and eggs to the bowl. Season with salt and pepper. With clean hands, knead the mixture well until fully combined. Shape into 12/15/18 small meatballs. Refrigerate. 

photo

2 Cook rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from heat and keep covered until serving. 

photo

3 Fry meatballs

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5-6 min until cooked through. Once the meatballs are cooked, transfer them to a plate. Reserve the pan.

photo

4 Prep

Meanwhile, peel and grate the carrots. Juice the lime. Chop the parsley. In a small bowl, combine the lime juice, the remaining grated applecarrotsparsley and the sunflower seeds

photo

5 Make sauce

Return the pan over a medium-low heat with the butter and curry powder. Add the flour and crumble the stock cube in, until a smooth paste forms. Gradually add the milk and whisk for 3-4 min until smooth and thickened without any lumps.

photo

6 Serve

Divide the rice among bowls and serve the meatballs and curry sauce over the top. Serve the carrot salad alongside. 

Tips for fussy eaters

Serve the meatballs and sauce separately.

Pro tip

Make sure to use a whisk when making the sauce!

Ingredients

Number of people

Meatballs

Chicken mince 400 Grams
Brown onion 0.5 Piece
Red apple 1 Piece
Fresh breadcrumbs 60 Grams
Eggs 1 Piece
Salt 1 Tsp
Black pepper 1 Tsp
Vegetable oil 1 Tbsp

Sauce

Salted butter 20 Grams
Curry powder 8 Grams
Plain flour 20 Grams
Vegetable stock cube 0.5 Piece
Whole milk 400 ML

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Salad

Carrot 2 Piece
Lime 1 Piece
Fresh parsley 15 Grams
Sunflower seeds 20 Grams
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