Meatballs in curry (Boller i karry)

Ingredients

Meatballs:
500g free range minced pork
2 tsp salt
1 egg
45g flour
250ml milk
2 grated onions
1 tsp pepper
1 tsp curry 
1 grated carrot 

Curry sauce:
25g soft butter
25g flour
2 finely chopped or grated onions
2 diced apples
Oil
1 tbsp curry
1 tsp turmeric 
1 tsp nutmeg
1 minced garlic
100ml milk
50ml cream
500ml vegetable stock (1 veggie stock cube with 500ml water)
1 tbsp apple cider vinegar
Salt and pepper

Method:
The Meatballs:
Peel the onions and grate it together with the carrot. Mix all ingredients together and place them in the fridge for 30-60 minutes. The mix might be a bit wetter than your normal meatballs, but go with it and trust the recipe.

The Curry Sauce:
Mix soft butter and flour together to a smooth mass. Save the butter ball to thicken the sauce. Saute onions, apples, garlic and curry in butter and oil. Add vegetable stock, milk and cream and bring to boil.
Thicken the sauce by adding the butter ball and season with salt, pepper, apple cider vinegar or more curry to taste.
Turn the element right down so the curry sauce is just simmering. Form the meatballs using two spoons and carefully place them in the sauce. Cook until done, stirring occasionally, while being careful not to break the meatballs.
Cooking time can vary depending on the size of the meatballs you are making, so after 5 -10 minutes take out a meatball, cut in half, and make sure its fully cooked.

Serve on top of white or brown rice and enjoy.  

Tip: You can blend the sauce down to get the sauce smoother or keep it chunky. Add your favourite fresh herbs on top as a garnish. The meatballs can also be cooked seperately in another pot in lightly salted water, making it easier for you to keep an eye on them.