Granny's Malaysian Meatball Curry

Dive into the comforting embrace of Granny's Malaysian Meatball Curry, a rich and aromatic dish brimming with warm spices and tropical flavors. Made with tender meatballs of ground beef and pork, this curry is simmered in a lusciously creamy coconut milk base infused with curry powder, turmeric, cumin, and fresh aromatics like garlic and ginger. The addition of diced tomatoes adds a subtle tang, perfectly balancing the heat from chili. Seared for a golden crust before finishing in the sauce, the meatballs soak up every bit of the luscious curry. Garnished with fresh cilantro and served with fluffy steamed rice or soft roti, this crowd-pleaser is a true celebration of Malaysian comfort food. Perfect for weeknight dinners or family gatherings, this curry will transport your taste buds straight to Southeast Asia. Keywords: Malaysian meatball curry, coconut milk curry, spicy curry recipe, Southeast Asian cuisine, comforting dinner ideas.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 g Ground beef
• 250 g Ground pork
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 100 g Breadcrumbs
• 1 large Egg
• 400 ml Coconut milk
• 400 g Canned diced tomatoes
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Chili powder
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped
• 1 whole Lime, cut into wedges

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, half of the minced garlic, half of the grated ginger, 0.5 tsp curry powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Step 2

Shape the mixture into small, equal-sized meatballs about 1.5 inches in diameter. Set aside on a plate.

Step 3

Heat 1 tbsp of vegetable oil in a large skillet or deep pan over medium heat. Sear the meatballs in batches until browned on the outside, about 2-3 minutes per side. Remove and set aside. They do not need to be fully cooked at this stage.

Step 4

In the same pan, add the remaining 1 tbsp of vegetable oil. Sauté the chopped onion until soft and translucent, about 3-4 minutes.

Step 5

Stir in the remaining garlic, ginger, curry powder, turmeric powder, ground cumin, ground coriander, and chili powder. Cook for 1-2 minutes until the spices are fragrant.

Step 6

Add the canned diced tomatoes and cook for 5 minutes, allowing them to break down and integrate with the spices.

Step 7

Stir in the coconut milk and bring the mixture to a gentle simmer. Season with additional salt to taste if needed.

Step 8

Carefully add the browned meatballs back into the pan, ensuring they are submerged in the curry sauce.

Step 9

Simmer the curry uncovered for 20-25 minutes over low heat, stirring occasionally, until the meatballs are cooked through and the sauce has slightly thickened.

Step 10

Remove from heat and sprinkle the chopped fresh cilantro over the curry.

Step 11

Serve hot with steamed rice or fresh roti, and garnish with lime wedges for an added zing.

Nutrition Facts

Serving size	(1961.5g)

Amount per serving	% Daily Value*
Calories	2999.0

Total Fat 194.2g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat 22.2g
Cholesterol 784.4mg	0%
Sodium 9286.2mg	0%
Total Carbohydrate 155.5g	0%
Dietary Fiber 17.9g	0%
Total Sugars 53.1g
Protein 176.0g	0%

Vitamin D 53.8IU	0%
Calcium 438.4mg	0%
Iron 31.6mg	0%
Potassium 2830.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 22.9%

Carbs: 20.2%