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Slow cooker meatballs in curry
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Slow cooker meatballs in curry

Classic meatballs in curry made in a slow cooker. Creamy, mild and rich curry sauce with juicy meatballs – suited to everyday cooking.

ComfortEverydayDinnerFamily TimeWeekendComfort food
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505 min total
4 servings
Easy

Ingredients

servings
Units

  • Meatballs

    • 1.1 lb Ground pork
    • 1 stk Egg
    • about 0.4 cup Milk
    • 2 tbsp Wheat flour
    • 1 tsp Salt
    • 1 knsp Pepper

  • Curry sauce

    • 1 stk Onion, finely chopped
    • 2 tbsp Butter
    • 2 tsp Curry powder
    • 2⅛ cup Chicken stock
    • about 0.8 cup Heavy cream
    • 1 stk Apple in small cubes (optional)
    • 1 tsp Cornstarch (optional, for thickening)

  • For serving

    • 10.6 oz Rice

Instructions

  1. 1

    Shape the meatballs

    1. Mix the ground pork with egg, milk, flour, salt and pepper, and shape small balls.
    10 min
    Bowl
  2. 2

    Assemble in the slow cooker

    1. Sauté the onion in butter until soft, and place it in the bottom of the slow cooker.
    2. Place the meatballs on top.
    3. Mix stock, curry and apple and pour over.
    10 min
  3. 3

    Cooking

    1. Cook for 8 hours on LOW.
    2. Alternatively 4 hours on HIGH.
    480 min
    Low heat
  4. 4

    Make the sauce creamy

    1. Stir in the cream for the last 20 minutes.
    2. Thicken if needed with 1 tsk cornstarch mixed in a little cold water.
    20 min
    Low heat

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Details

Nutrition

Calories

640kcal

Protein

32g

Fat

38g

Carbs

48g

Serving Size

500g

Dietary

Allergens

MælkÆgGluten

Serving

Suggestions

  • • Serve with rice and extra sauce.

Drink Pairings

  • • Alkoholfrei: A light beer or sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Light dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Can be frozen without the rice.

Reheating

  • • Pot: Warm slowly while stirring. Add a little water if needed. (Low heat)

Tips

Preparation

  • • Shape the balls with a wet spoon for a neater result.

Cooking

  • • Tastes even better the next day.

Serving

  • • Add a little lemon juice when serving for freshness.

Variations

Flavor

  • Add 1–2 spsk mango chutney for a sweeter, rounder taste.

Health

  • Use ground chicken instead of pork for a lighter version.

Method

  • Bloom the curry briefly in butter in a pan and stir into the sauce for more depth.

Toppings

  • Fresh cilantro or parsley when serving.

Author

C

Camilla

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Comments

Author

C

Camilla