Growing up i the 60'ies in Denmark - this dish was the most exotic kind of food served. It actually goes back to the 1930'ies and it's always on the list when top ten foods in Denmark is named.
It wasn't my favorite as a kid - I didn't like the curry taste and hated when sauce touched my white rice ;)
Now I love it. I'm sure it can be changed a 1000 ways and improved to no end, but this way is comforting and very affordable and at least in Denmark your friends will love you for serving it, as so many people think it's difficult or time consuming to make. —Andreadoria56
Start by mixing the meat for the meatballs: Put the ground pork in a bowl, add salt, pepper, the dried sage and grate haft an onion. Stir - then add one egg, the breadcrumb, salt and pepper and a little milk just a tablespoon or two. Stir again - the meat mixture needs to come together as a dough almost. It needs to be able to hold a shape. Set aside for at least one hour.
Chop the remaining onion (1 1/2) and cut the apple into smallish chunks.
Bring a pot of salted water to the boil - meanwhile shape the meat mixture into balls. I prefer small meat balls - i usually use a teaspoon to shape them.
Once the water is at a boil - dump 6-7 meatballs into the water - don't crowd the pot. They are done, when they float to the top - about 3-4 minuts. Boil them in batches and set aside - and save the liquid.
In a heavy pot - I use an enameled pot - melt the butter and then add the curry, onion and apple. Give it a good stir and gently fry for 4-5 minutes being careful not to brown the onion.
Then add the flour and stir for a short while to start cooking it like a roux. Then start adding cooking liquid from the meat balls one ladle at a time while stirring vigorously until a thick sauce forms - then switch from the cooking liquid to milk until you have a fairly thin sauce. Add salt and pepper and the meat balls. Let the dish gently cook for about 5 minutes - it's alright to cook it longer, as long as it does not burn at the bottom which this kind of sauce has a tendency to do.
Serve in a deep dish with white rice cooked with raisins, sliced tomato and mango chutney.
For a dessert my Lemon Halfmoons (http://food52.com/recipes/20734-lemon-halfmoons) and a cup of strong Early Gray tea would be wonderful.