Boller i Karry

Ingredients

• Ground beef (1 pound)
• Onion, finely chopped (1 medium)
• Breadcrumbs (1/2 cup)
• Egg, beaten (1)
• Milk (1/4 cup)
• Salt (to taste)
• Pepper (to taste)
• Butter (2 tablespoons)
• Flour (2 tablespoons)
• Curry powder (2 tablespoons)
• Chicken broth (2 cups)
• Heavy cream (1 cup)
• Rice or potatoes, for serving (to taste)

Instructions

1. In a large mixing bowl, combine the ground beef, finely chopped onion, breadcrumbs, beaten egg, milk, and a generous pinch of salt and black pepper. Mix well until all ingredients are evenly incorporated.
2. Shape the mixture into small meatballs, about 1 inch in diameter, ensuring they are compact.
3. In a large skillet, melt the butter over medium heat. Once the butter is foamy, add the meatballs to the skillet. Cook for about 5 minutes, turning occasionally until they are browned on all sides. Remove the meatballs from the skillet and set aside on a plate.
4. In the same skillet, add the flour and curry powder. Stir constantly for 1-2 minutes to toast the flour and release the flavors of the curry powder.
5. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and allow it to cook for 5 minutes, or until the sauce has thickened slightly.
6. Lower the heat and stir in the heavy cream, mixing well. Adjust the seasoning with salt and pepper to taste.
7. Return the browned meatballs to the skillet and gently simmer in the sauce for an additional 10-15 minutes, or until the meatballs are cooked through and the flavors meld together.
8. Serve the Boller i Karry over a bed of fluffy rice or alongside tender boiled potatoes for a complete meal. Enjoy!