Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


A Danish Farm Frikadella Meatballs with Curry Sauce


  • 300g x Pork Mince

  • 300g x Beef or Veal mince

  • 1 x Medium onion, minced

  • 1 x Egg

  • 4 x Tablespoons plain flour

  • 2 x Tablespoons Allspice, ground

  • 3 x Shallots, diced

  • Salt and Pepper to taste

  • 100g Curry powder for the sauce


Method In a bowl mix the Pork, Beef mince (Pork only works nicely) together with the Onion, Flour, Spice Seasoning, Allspice and Salt and Pepper. Add the egg and again blend to create a smooth mix.

In a large pot boil ... cups of water. Make sure water is at full boil then using a large spoon carefully roll the meatballs to about 4cm and drop into the boiling water - taking care not to splash yourself.

You will find the meatballs sink to the bottom so keep rolling and adding to the boiling water. Cook for around 8 minutes and as the meatballs float to the surface, check they are firm and remove to keep warm.You will find the meatballs have a lovely pale colour.

For the curry sauce, in a pan, add 3 x cups water from the meatball pot, stir in ..... plain flour, salt and pepper to taste, ...chicken stock and ...... curry powder. Stir until the sauce forms a smooth blend then add the Frikadella meatballs and gently stir to cover.

If you would like to add a little colour to the Frikadella meatballs, they can be lightly fried with olive oil in the sauce pan before starting the sauce. Our tasting team were divided with this so over to you home chef.