Curry sauce:
2 tbsp butter
1/2 cup onion
2 tbsp curry
1 cup grated apple
2 tbsp flour
1/2 cup cream
The meat balls
Bring 1 liter light chicken stock to a boil.
Shape the mince mixture into balls on your palm using a spoon. They should be approx. the size of walnuts.
Boil them in the stock until they float, and then take them out of the stock and put them aside in a bowl.
The sauce
Heat butter in the now empty stock pan, add onion and toast the curry in the butter, be careful not to burn it. Add the flour and toast it for 1-2 minutes. It should be viscous but liquid, so add more oil if there is not enough.
Add apple, the stock from the meatballs and the cream. Let it thicken. When the sauce has thickened then add the meatballs. Season with salt and pepper.
Once the sauce starts simmering it is ready to serve. but you can also let it simmer slightly until it is time to serve. They tolerate a bit of simmering well.
Serve with rice and apple slices.
