Meatballs in Curry Sauce

How to make it

1. Beat the ground pork until sticky with the finely grated onion, egg, flour, and salt. Add the milk a little at a time while beating vigorously, and grind in pepper at the end. The mixture is ready when it's glossy and holds together on the spoon.
   Chef's tip Beating the meat until it turns sticky and glossy pulls out proteins that bind the milk and fat, giving tender meatballs that hold together. Underworked mixture slides off the spoon and can crumble in the liquid.
2. Cover the bowl and chill the mixture for 15 minutes so the flour has time to absorb the milk and the meatballs hold their shape in the poaching liquid. The mixture has firmed up when a spoon leaves a clean trail through it. ⏱ 15 min · passive
3. Bring the water to a boil in a wide pot and stir in the bouillon cubes until fully dissolved. Turn the heat down so the liquid only trembles with small bubbles along the edge — if it boils hard, it will break the meatballs apart. ⏱ 8 min · passive
   Chef's tip Aim for around 85-90°C — steam and a few lazy bubbles at the rim, no rolling surface. A hard boil batters the meatballs and can also make them shed protein into the liquid you later need clear.
4. Shape about 20 meatballs the size of walnuts — around five per person — using two tablespoons. Dip the spoons in the hot liquid between each meatball so the mixture releases cleanly. Gently lower the meatballs into the pot in a single layer. ⏱ 10 min
   Chef's tip Lower them in a single layer with space between; crowding drops the liquid temperature and the meatballs stick to each other as they set. Work in two batches rather than packing the pot.
5. Let the meatballs poach at a gentle simmer, uncovered, for 8-10 minutes. They're done when they've floated to the surface and feel firm to a light touch. Finally, cut one open — it should be evenly pale all the way through, since ground meat needs to be cooked through with no raw center. ⏱ 8 min–10 min · passive
6. Lift the meatballs out with a slotted spoon and place them in a bowl. Strain the poaching liquid through a fine sieve and measure out 6 dl — this is the strained liquid the curry sauce is built on, and it carries all the flavor from the meatballs. The rest of the liquid isn't used in this dish — save it for soup or sauce another day.
7. Rinse the rice in cold water until it runs almost clear. Put it in a pot with the water and salt, bring to a boil, and cover with a lid. Cook the rice over low heat for 15-17 minutes, until the water has been fully absorbed and small steam holes appear on the surface. ⏱ 15 min · passive
8. Remove the rice pot from the heat and let the rice steam, covered, for 5 minutes. Then fluff it with a fork until the grains are loose and light. ⏱ 5 min · passive
9. Melt the butter in a pot over medium heat and sauté the finely chopped onion for 4 minutes, until soft and translucent without taking on color.
10. Stir the curry powder into the hot butter and let it toast for 1 minute, until the aroma turns rounded and roasted. Raw curry powder tastes dusty, and toasting it in the fat is what takes off that edge.
    Chef's tip Curry powder's aromatics are fat-soluble, so the butter carries flavor the water never could. One minute is the ceiling — the moment it smells sharp or bitter rather than warm, it has gone too far.
11. Sprinkle the flour over and stir it into a smooth roux. Let it bubble for 2 minutes, until it smells lightly nutty and has lost its raw, floury taste.
    Chef's tip The fat needs to coat every grain of flour so it won't clump once the liquid goes in. The roux should foam up pale and golden — if it browns, the flour thickens less.
12. Add the strained poaching liquid a little at a time, whisking constantly, so the sauce stays lump-free. Let it simmer for 8-10 minutes, until it flows slowly and glossy off the spoon. ⏱ 8 min–10 min
    Chef's tip Whisk the first splash of liquid completely smooth before you add any more; lumps form when a lot of liquid hits the roux all at once. The sauce won't reach its full thickness until it has simmered for a couple of minutes, so judge the consistency there.
13. Stir in the heavy cream and season the sauce with salt and pepper — the liquid is already salted from the bouillon, so taste after each adjustment. Fold in the meatballs and let them heat through over low heat for 4 minutes, until the sauce just barely trembles and the meatballs are warmed through.
14. Divide the steamed rice among deep plates and ladle the meatballs and hot curry sauce on top, letting the sauce run down into the rice.