Hygge is something that I have been intentionally trying to incorporate more into my life. If you are not familiar, Wikipedia defines it as “a Danish and Norwegian word for a mood of coziness and comfortable conviviality with feelings of wellness and contentment”. For me, hygge looks like slowing down and being in the moment. Finding joy in the small moments with family and friends, always included is delicious food and libations. What can I say, food and drinks are my love language, especially these curry meatballs!
So the connection to hygge and these curry meatballs? On the long ride home from PA (this past Thanksgiving), we made sure we had a ton of books on CDs, and one of the books we listened to was “The Little Book of Hygge” by Meik Wiking. In the book, he shares what hygge is and how to create it. Also in the book, he shares traditional Danish recipes which included a recipe for Curry Meatballs. I was immediately intrigued, pork with curry has never been a combination I have had. Savory pork meatballs enrobed in a creamy spiced gravy, gives you the feeling of a nice warm hug and total comfort. This recipe is rich in flavor and warmth, which is not a surprise considering Danish people love to indulge (another learning from the book). Me being who I am, I put my own spin on the recipe. Changing up the process by roasting the meatballs instead of boiling and adding more direction than Meik Wiking’s original recipe.
- 1 cup plain breadcrumbs
- 1 egg
- 1 large onion, grated
- 3 cloves garlic, grated or finely minced
- 1 1/2 tbsp kosher salt, plus 1 1/2 tsp to season curry sauce
- Few grinds of black pepper
- 3 lbs ground pork
- 4 tbsp butter, unsalted
- 2 heaping tbsp mild curry
- 5 tbsp flour
- 4 cups beef broth
- 1/2 cup heavy cream
- hot rice and chopped cilantro, for serving
- In a large bowl, combine the breadcrumbs, egg, onions, salt and pepper and mix. Add the pork and mix again. I like to use a fork here and rake through the pork and breadcrumb mixture to combine. Refrigerate for 1 hour.
- Preheat the over to 400.
- After an hour, spray two baking sheets with cooking oil. Using a tablespoon, form the mixture into meatballs. It helps to do this with wet hands. Place each meatball on the baking sheets leaving room between each meatball. You should get about 65+ meatballs depending on the size. I know it sounds like a lot, but I like the smaller meatballs here considering its being eaten over rice.
- Bake the meatballs for 20 minutes. While the meatballs are baking, make the curry sauce.
- In a large pot, or dutch oven melt the butter over medium-high heat. Once melted, add curry powder and cook until fragrant, about 1-2 minutes. Add flour, and cook for 3-4 minutes, stirring frequently. Whisk in beef broth, plus 1 cup of water. Bring to a simmer. Turn heat to low and add roasted meatballs, simmer for 10-12 minutes or until sauce is thicken. Stir in heavy cream and salt, simmer for 5-7 minutes more or until hot.
- Serve with hot rice, and a sprinkle of cilantro.