Malaysian Ginger Curry Meatballs with Ginger-Lemongrass Sauce
Meatballs infused with a Malaysian Curry Spice Blend from The Spice and Tea Exchange in Blowing Rock, NC. Filled with flavors of ginger, turmeric, chili, cumin, fenugreek, and so much more!
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.
Notes
The best meatballs are made with 80/20 ground beef. I love to get our beef from our local butcher shop in Oak Ridge, Tennessee. I highly suggest you use 80/20 for the whole 2 pounds of ground beef. They will be flavorful and moist (if you don’t overbake them)! Altering the ground beef percentages will alter the moisture and texture of the meatballs.
Speaking of overbaking… a digital probe thermometer will be a good tool for you in the kitchen. I can give estimates on how long to bake your meatballs, but your oven’s temperature, the size of your meatballs, etc. can affect the cook time. A digital probe thermometer will allow you to check the internal temperature of the meatballs and help prevent overbaking and producing dry meatballs. It’s an essential tool for my kitchen.
Salt. I love A Salt For All Seasons by The Spice and Tea Exchange. It can be easily used in this recipe. Add to your tastes. Again, fry a small patty and check for seasonings before you form all your meatballs. This tip has saved many dishes for me.
Fresh and dried curry leaves may be found in some international stores and online. I know Amazon has them, but I would rather not promote them with a link. I would find a small local or online store and support them. If you are using dried leaves, double your amount of leaves. Fresh curry leaves can be kept well-wrapped in the freezer.
The salt content of your beef stock will determine how much salt that will need to be added. Taste and adjust as needed.
You can substitute the Malaysian Ginger Curry Spice Blend for another blend. Keep in mind the salt content of whatever you use and adjust the additional salt as needed. The Spice and Tea Exchange’s blend in this recipe does not contain salt.
The nutrition chart does not include the rice. The chart is a courtesy to you and is my best guesstimate. Feel free to calculate for yourself if preferred.
Nutrition Facts
Malaysian Ginger Curry Meatballs with Ginger-Lemongrass Sauce
Amount per Serving
Calories
679.46
% Daily Value*
Fat
50.1
g
77
%
Saturated Fat
24.31
g
152
%
Trans Fat
1.79
g
Polyunsaturated Fat
2.07
g
Monounsaturated Fat
15.6
g
Cholesterol
161.91
mg
54
%
Sodium
1660.8
mg
72
%
Potassium
720.82
mg
21
%
Carbohydrates
23.48
g
8
%
Fiber
2.11
g
9
%
Sugar
4.23
g
5
%
Protein
33.9
g
68
%
Vitamin A
122.2
IU
2
%
Vitamin C
10.81
mg
13
%
Calcium
105.91
mg
11
%
Iron
7.82
mg
43
%
* Percent Daily Values are based on a 2000 calorie diet.
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