Boller i karry (boulettes au curry)

Instructions

1. Soak the breadcrumbs in the milk for 5 minutes. Grate or finely chop the onion.
2. In a bowl, mix the minced meat, onion, egg, soaked breadcrumbs, salt and pepper. Knead gently until you have a smooth mixture.
3. Shape into meatballs about 4 cm in diameter with slightly damp hands.
4. Fry the meatballs in a pan with a little butter for 5 to 6 minutes, turning them, until golden. Set aside.
5. In the same pan, melt the butter and sprinkle in the flour and curry powder. Stir for 1 minute.
6. Gradually pour in the stock while whisking to avoid lumps. Let it thicken for 3 to 4 minutes.
7. Return the meatballs to the sauce, cover and simmer over low heat for 15 minutes.
8. Off the heat, stir in the crème fraîche and adjust the seasoning. Serve with white rice.