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Boller i karry for toddlers
12m+ · Soft poached pork meatballs in a mild, creamy apple and leek curry sauce over rice
Boller i karry, meatballs in curry, is one of Denmark's best-loved dinners, voted a national favourite and cooked on weeknights from Copenhagen's Nørrebro to farmhouses in Jutland. The meatballs are pork, poached gently rather than fried, and the sauce is mild and creamy, made from the poaching liquid with apple and leek and just a pinch of curry powder. For toddlers from 12 months there is no stock cube and very little salt, and the meatballs are cut small. It contains wheat (gluten), milk and egg; there are no nuts or soya. Chef's tip: keep the poaching water at a bare shiver; boiling makes the meatballs tough and crumbly.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains milk, egg, gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the meatballs
- 10 ½ oz pork mince
- ¼ onionfinely grated
- 2 tbsp plain flour
- 1 eggbeaten
- ¼ cup whole milk
For the sauce
- ⅞ oz unsalted butter
- 1 small leekwhite part, finely chopped
- ½ eating applepeeled and grated
- ½ tsp mild curry powdercheck it has no salt or chilli
- ⅞ oz plain flour
- 2 tbsp single cream (optional)
- 9 oz cooked soft white riceto serve
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What you'll need
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Method
0/9 doneStep 1: Put 10 ½ oz pork mince, ¼ onion, 2 tbsp plain flour, 1 egg and ¼ cup whole milk in a bowl and beat with a wooden spoon for 2 minutes, until light and sticky. Chill for 15 minutes so it's easier to shape.
15 minStep 3: With a wet teaspoon, drop in small meatballs, about 2 cm across, in batches. Poach for 8–10 minutes, until they float and are firm and no longer pink inside; check one with a thermometer reads 160°F. Common mistake: letting the water boil, which makes them tough.
10 minStep 4: Lift the meatballs out and strain the poaching liquid; keep 450 ml of it for the sauce.
Step 5: Melt ⅞ oz unsalted butter in a pan over a medium–low heat and cook 1 small leek and ½ eating apple for 5 minutes, until soft. Stir in ½ tsp mild curry powder for 30 seconds, then ⅞ oz plain flour, and cook for 1 minute.
6 minStep 6: Whisk in the warm poaching liquid a little at a time and simmer for 5 minutes, stirring, until smooth and thick enough to coat a spoon. Add the cream if using.
5 minStep 7: Return the meatballs and simmer gently for 3 minutes, until piping hot.
3 minStep 8: Cut the meatballs into quarters or small pieces for toddlers, and serve warm over 9 oz cooked soft white rice with plenty of sauce. Adults can add salt and more curry powder at the table.
Step 9: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Freeze meatballs in their sauce Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 17 g
- Carbs
- 27 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does boller i karry for toddlers take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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