Curry Meatballs (Boller i karry)

Cook the rice: rinse 300 g rice, add 600 ml water, season with salt and simmer covered over low heat for 15–18 minutes, then let it stand for another 5 minutes.

Bring 1500 ml vegetable stock to a boil, then reduce the heat so it just barely simmers without boiling hard.

Grate half the onion and finely chop the rest. Knead the pork-and-veal mince with half the salt until sticky and smooth, then mix in the grated onion, egg, 20 g flour, 100 ml milk and black pepper. Chill the mixture for 15 minutes.

Dip a spoon into the hot stock and shape small meatballs. Lower them into the stock in batches and simmer gently for 7–9 minutes, until they float to the surface and are fully set. Remove with a slotted spoon and reserve 300 ml of the stock.

For the sauce, melt the butter in a saucepan, add the remaining onion and sweat for about 1 minute without browning. Stir in the curry powder and cook for 1 minute to release its aroma.

Add 25 g flour and stir until smooth, then gradually whisk in the 300 ml of warm reserved stock, whisking constantly. Pour in the remaining milk and cream, add the grated apple and cook for 5 minutes until thickened.

Season the sauce with the remaining salt, black pepper and sugar to balance the spice and the apple's tartness. Return the meatballs to the sauce and warm through over low heat for 3–5 minutes.

Serve the curry meatballs hot with the rice, ladling plenty of sauce over the top.