Malaysian Ginger Curry Meatballs with Ginger-Lemongrass Sauce
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Serves: 6 – 8
This is a super-delicious dinner! I know, I know, every recipe creator says that often, but this recipe made my day!
It’s easy and so full of flavor, protein, and spice that you just may put this meal on repeat at your dinner table. There’s nothing complicated to do that requires a sous chef, just an apron and a good knife.
If you’ve read any recent recipe posts, you’ve seen I’m collaborating with The Spice and Tea Exchange in Blowing Rock, North Carolina. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
“Malaysian Ginger Curry Spice Blend” by The Spice and Tea Exchange is filled with the well-known spices such as turmeric, ginger, fenugreek, and a few surprises like celery and oregano. All the spices work together to create a mouthwatering blend, not lacking in flavor. The spices from The Spice and Tea Exchange are always fresh for you. It’s worth looking into the company and purchasing!
The really cool thing about meatballs is that they can be adapted into almost any flavor you can dream up! Change out the flavors to Moroccan or Indian, etc. And, you can make the meatballs up to 3 days in advance. Keep them in an airtight container in the refrigerator. If you’d like, keep them well-wrapped or in an airtight container in the freezer for up to 3 months. (Don’t forget to label and date your freezer packages.)
If you made the recipe, post a photo and tag me on Instagram or Facebook! I’m also on Pinterest!
Enjoy!
Malaysian Ginger Curry Meatballs with Ginger-Lemongrass Sauce
Ingredients
Meatballs:
- 2 large eggs, lightly scrambled
- 1 cup seasoned bread crumbs
- 2 teaspoons Finely Ground White Pepper, The Spice and Tea Exchange
- 2 1/2 teaspoons fine sea salt, or to taste, see Notes
- 1/4 cup onion, grated on a hand-held grater, or finely minced
- 3 teaspoons garlic powder
- 2 1/2 tablespoons Malaysian Ginger Curry Spice Blend, The Spice and Tea Exchange
- 2 pounds ground beef, (80/20), see Notes
Ginger-Lemongrass Sauce:
- 1 tablespoon neutral oil, or olive oil
- 1/2 cup onion, small-dice
- 2 garlic cloves, finely minced
- 2 tablespoons lemongrass paste, (from the tube is fine, or homemade)
- 2 teaspoons fresh ginger root, grated on a zester/Microplane
- 3-4 whole, dried hot chiles, optional, but highly suggested
- 2 cups beef stock, unsalted or lower sodium, see Notes
- 2 tablespoons cornstarch, not all-purpose flour
- 1 13.5 can coconut milk, not cream of coconut)
- 1/2 teaspoon Finely Ground White Pepper, The Spice and Tea Exchange
- 1 teaspoon kosher salt (use less if using table salt or sea salt), or to taste
- 8-10 curry leaves, see Notes
- 1 tablespoon brown sugar, packed
- 1 1/2 tablespoons fish sauce, or to taste, see Notes
- 3 tablespoons green onions, white and green parts, thinly sliced
- 3 tablespoons cilantro, chopped
For serving:
- Hot, cooked Jasmine or Basmati rice
Instructions
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with heavy-duty aluminum foil for easy cleanup, folding the excess foil over the edges. Set aside.
- Combine all the “Meatballs" ingredients in a large bowl, gently mixing with your hands or a spatula. (I’ve seen “chefs” use a stand mixer, but I would not do that. Too much handling can overwork the proteins in the meat and result in tough meatballs. Mix gently to keep tender meatballs.)
- Form the meat into uniform balls of equal size. This will allow the meatballs to cook evenly. I use my #20 disher (yellow handle), 1.625 ounces.
- Bake in the preheated oven for 20 to 30 minutes, or until a probe thermometer reads 165 degrees F when inserted into the center of a meatball. (My meatballs take about 27 minutes.) Remove them from the oven.
- While the meatballs are baking, make the sauce. In a 3-cup (or larger) measuring cup, add the beef stock and cornstarch. Stir to dissolve. Set aside.
- In a medium skillet, heat the oil over medium heat. Once hot, add the onion and sauté until just softening and turning translucent, approximately 5 minutes.
- Add the garlic, lemongrass, ginger, and chiles and stir constantly for 30 seconds.
- Stir the stock-cornstarch mixture and add to the pan, along with the coconut milk. Heat through to dissolve the milk solids.
- Add the white pepper, salt, curry leaves, brown sugar, and fish sauce. Stir and bring to a gentle simmer over low heat, stirring to dissolve the sugar.
- Cover and simmer for 20 to 30 minutes, stirring often, to allow the flavors to meld together and slightly thicken.
- Remove the curry leaves and discard. Remove the chiles and discard. Taste and adjust as desired.
- Add the meatballs, tossing them gently to coat with the sauce. Heat them through if necessary.
- Add the green onions and cilantro. Serve very warm over rice.
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