Danish Meatballs in Curry Sauce

• 1/2 cups Milk (soy Milk, Coconut Milk Or Cream Can Be Substituted)
• 1 whole Egg
• 1/2 pounds, 2-58 ounces, weight Ground Meat. Pork Is Traditional, But I Prefer Chicken
• 1 Tablespoon Grated Onion
• 3/4 teaspoons Coarse Salt
• 4 Tablespoons Flour
• 23 pounds, 58 ounces, weight Uncooked Rice, To Serve
• 3/4 ounces, weight Butter
• 2 Tablespoons Yellow Curry Powder
• 1/2 cups Diced Onion
• 2- 1/2 Tablespoons Flour
• 2 cups Boiling Water (use The Meatball Water)
• 1 cup Coconut Milk

1. In a mixing bowl blend the milk and egg for the meatballs.
2. Add the ground meat, onions and salt, then mush in the flour.
3. Let the meat sit in the fridge for 30 minutes.
4. Bring a large pot of water to a boil.
5. Form meatballs and drop them in carefully.
6. They should boil for 8-10 minutes.
7. I like to give them about 8 minutes and then about 3 minutes under the broiler.
8. Save the water for the curry sauce.
9. In another pot, melt the butter over medium heat and stir in the curry powder and onions.
10. Sprinkle the flour in and stir into a paste.
11. Slowly whisk in the 2 cups meatball water and the coconut milk.
12. Reduce the heat and add the meatballs, stirring occasionally.
13. Let this simmer while you prepare the rice of your choice.
14. The meatballs are traditionally made using ground pork.
15. I prefer chicken, and Ive also had them made with a pork/beef blend (frikadeller).
16. A friend of mine makes them with ground fish, which her family loves.
17. Be creative and let me know what you like best!

milk, egg, is, onion, salt, flour, rice, butter, curry, onion, flour, boiling water, coconut milk

Taken from tastykitchen.com/recipes/main-courses/danish-meatballs-in-curry-sauce/ (may not work)