For a hearty, fuss-free family meal, why not try serving South African-style curried meatballs in a chutney and onion gravy? These lightly spiced meatballs are oven-baked in a deliciously rich chutney and onion gravy with a mild curry kick. They are perfect for serving with rice, mash, or even a slice of crusty bread to mop up the last drop of the tasty sauce.
These South African-style curried meatballs have been a firm family favourite in my home for years - one of those reliable, family-friendly recipes I come back to time and time again. It’s simple to make, budget-friendly, and always goes down a treat. In fact, it’s the kind of meal that usually ends with empty plates and requests for seconds!
To make the curried meatballs I took inspiration from traditional South African Cape Malay cuisine, known for its use of gentle spices, sweet-and-savoury flavours, and family-style meals. The curry in this dish is mild and fruity, and perfect for those who enjoy a touch of spice without too much heat. It’s a great way to introduce children or spice-shy eaters to curry flavours without overwhelming their taste buds.
To keep things simple, I use regular shop-bought curry powder rather than mixing up my own spice blend. It’s a great time-saver and still delivers all the flavour you need. This makes it a quick and fuss-free meal that’s perfect for busy weeknights when you want something delicious on the table without too much effort.
The curried meatballs are soft and juicy, lightly spiced with curry and baked in a deliciously rich gravy made from sweet chutney and slowly cooked onions. The sauce is beautifully balanced, sweet from the chutney, savoury from the onions, and rounded out with that gentle curry warmth. As it bakes, the flavours come together into a thick, glossy gravy that clings to the meatballs and soaks perfectly into whatever you serve it with.
Whether you serve these mild curried meatballs in chutney gravy with rice, mashed potatoes, or a slice of fresh bread to mop up the sauce, this meal is always a winner. It’s simple, tasty, and just the kind of hearty, family-friendly comfort food that brings everyone to the table with a smile.
And if you enjoyed these South African-style curried meatballs, you might also like to try my other curried meatball recipe with a tasty onion gravy. This one is made with my own blend of curry spices, and you can make it as mild or as spicy as you like.
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Recipe Information
Prep time: 20 minutes
Cook time: 40 minutes
Yield: This recipe makes 18 meatballs, plus lots of gravy. It will easily feed 4 people, and you might even get a few meatballs leftover for lunch the next day!
Ingredients
**You can find the exact ingredient quantities to make both the South African-style curried meatballs and the chutney and onion gravy on the printable recipe card at the end of this post.**
Curried meatballs
- Beef mince (or ground beef) - I like to use a low-fat content beef mince (5% preferably) in this recipe as the meatballs are baked in the oven in the gravy, and I didn't want any excess fat to render into the gravy.
- Onion - this should be grated on the largest holes of a cheese grater (preferably), or very finely chopped. You will also need a finely sliced onion for the gravy (see below). I forgot to include the onion in the gravy ingredients image!
- Egg - used to bind the meatballs together.
- Bread soaked in milk - I used seeded wholewheat, firstly because that's what I eat and it was in the bread bin, and secondly because the seeds add extra texture to the meatballs. You can use white bread if you prefer. The bread adds extra bulk to the meatballs and helps to keep them soft and moist.
- Curry powder - use your favourite brand, either hot, medium or mild, depending on your heat tolerance. I'm sure my South African readers will use Rajah, which is available in other countries in the South African shops, and also on Amazon. In the UK, I find that the Schwartz brand is an acceptable substitute.
- Paprika - adds a smoky element to the meatballs.
- Dried parsley - you can substitute this with finely chopped fresh parsley, but you should use three times the amount of fresh as dried.
- Salt and black pepper - for seasoning and to your own taste.
Chutney and onion gravy
- Onion (not pictured because I had a brain freeze). The onion for the gravy should be finely sliced.
- Butter - used for softening the onion and also to add flavour to the gravy.
- Flour - for thickening. It will be mixed with the softened onions before the stock is added.
- Chutney - if you can get it, I recommend Mrs Balls chutney. The larger Sainsbury's sell it in the UK, or you can find it on Amazon. Otherwise, use any fruity chutney. This easy mango chutney would also go well with the curry flavour of the meatballs.
- Curry powder - once again use your favourite brand.
- Vinegar - I like to use apple cider vinegar but you could use any vinegar really. You only need a small amount to balance the sweetness of the chutney.
- Worcestershire sauce - for a hint of umami.
- Stock - you can make it with a stock cube if you don't have fresh beef stock.
Instructions
Make the curried meatballs
Before you start mixing the meatballs, place the slices of bread in a small bowl and pour in the milk. Let it stand for 5 minutes to allow the milk to soak into the bread, then squeeze the bread lightly to remove any excess milk.
Step 1: Place all the meatball ingredients into a mixing bowl.
Step 2: Use your hands (or a spatula) to combine all the ingredients. Mix very well so that all the spices are nicely distributed.
Step 3: Form the meat mixture into golf-ball-sized balls and place them in a baking dish. You should get about 18 meatballs (I managed to make 19!)
Step 4: Place the meatballs (uncovered) into a preheated oven (180C/360F) for 15 minutes to give them a head-start in the cooking process.
Make the chutney and onion gravy
While the meatballs are in the oven, you can make the gravy.
Step 5: Melt the butter in a saucepan and add the sliced onions. Stir over moderate heat for 5 or 6 minutes until the onions turn translucent. Do not allow them to brown.
Step 6: Remove the onions from the heat and stir in the flour and curry powder. Return to the heat and stir for 1 minute, then add the remaining ingredients.
Step 7: Stir the gravy until it boils and thickens. This should take 3 to 4 minutes.
Step 8: Once the meatballs have been in the oven for 15 minutes, remove the dish from the oven and pour the gravy over the meatballs.
Step 9: Return the meatballs to the oven and bake them for a further 20 to 25 minutes.
Serving suggestions
I like to serve the oven-baked meatballs on a bed of rice or creamy mashed potatoes, with lots of gravy poured over the top. The sweetness from a bowl of peas makes a nice accompaniment to the curry flavour of the meatballs, but you could serve your vegetables of choice.
Tips for a successful outcome
Here are my top tips to ensure your Cape Malay curried meatballs always turn out perfectly:
- Do allow the bread to stand in the milk for at least 5 minutes. This gives the milk time to be absorbed fully into the bread, and will result in a softer meatball.
- When mixing the meatballs, I like to use my hands so that I can be sure the spices are all evenly distributed and the bread has broken up into the meat. If you don't like touching raw meat, wear a pair of latex gloves or use a spatula.
- Bake the meatballs uncovered for the first 15 minutes to allow them time to brown slightly. This will ensure the meatballs cook fully once they bake for a second time in the gravy.
- When making the chutney and onion gravy, don't allow the onions to brown - they should just turn translucent. They will finish off cooking in the oven.
- The consistency of the gravy (before it is poured over the meatballs) should be the consistency of pourable gravy. This is not intended to be a thick sauce.
- Taste for seasoning as you go. I've added salt to the meatball mixture, but because there is Worcestershire sauce (which can be quite salty) in the gravy I didn't add any salt - you may like to adjust this to your own taste.
Variations
Of course you can change the recipe to suit your own taste:
- Spicy - the recipe as written has quite a mild flavour. If you prefer more heat you could either add a touch of cayenne pepper to the meatball mixture or fry a finely diced chilli with the onions when making the gravy.
- Garlic - I didn't add garlic as I wanted the fruity sweetness of the chutney to shine through in this dish. If you would like to add garlic, you could add a teaspoon of garlic granules to the meatball mixture or fry a couple of cloves of minced garlic with the onions.
- Add some extra vegetables - you can easily sneak extra vegetables into this dish. Try adding a grated carrot or a small grated apple to the meatball mixture or fry some sliced red peppers with the onions for the gravy.
- Use different mince - I used beef mince for the recipe, but often make it with a mixture of pork and beef. I've also made this with great success using chicken mince.
- Add a cheesy twist - why not add a small cube of cheese (mozzarella or cheddar) into the centre of each meatball for a melty gooey surprise?
Equipment
These are the main items of equipment you will need for making these meatballs in chutney gravy:
- Small bowl for soaking the bread in milk.
- Mixing bowl for combining the meatball mixture.
- Casserole dish large enough to hold the meatballs and the gravy. I used an 8" x 12" dish (or 20 x 30 cm).
- Saucepan for making the gravy.
Storage
Leftover curried meatballs can be stored in a covered container in the refrigerator for 3 days. Reheat them in a saucepan on the stove or in the microwave.
You can freeze leftover meatballs (in the curry sauce) in a suitable freezer container for up to 3 months. Allow them to thaw in the refrigerator, then reheat them in a saucepan or in the microwave until piping hot.
FAQ
Yes, you substitute the milk-soaked bread with half a cup of breadcrumbs and a splash of milk. The texture of the meatballs may be slightly firmer.
Yes, if you prefer, you can brown the meatballs in a large frying pan first, then add the gravy, cover the pan with a lid and simmer for 20 to 25 minutes. Keep the heat to low so the meatballs don't burn.
Save for later
If you would like to try these family-friendly meatballs, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my meatball and meatloaf recipes page or other easy recipes. Here are few you might enjoy:
📋The recipe
South African-style curried meatballs - oven-baked in rich gravy
(Click the stars to rate this recipe)
Equipment
- Small bowl
- Mixing bowl
- Cassrole dish
- Saucepan
- Cheese grater
Ingredients
Meatballs
- 1 pound / 450 grams beef mince (ground beef) 5% fat content if possible
- 1 medium onion peeled and grated or very finely chopped
- 2 slices white bread
- ¼ cup / 60 ml milk for soaking the bread
- 1 large egg
- 1 tablespoon curry powder mild, medium or hot - to your own taste
- 1 teaspoon parsley finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Chutney sauce
- 1 large onion peeled and sliced
- 1½ ounces / 40 grams butter
- 1½ tablespoons / 15 grams flour
- 1 teaspoon curry powder
- ⅓ cup / 80 ml vinegar
- 1 tablespoons Worcestershire sauce
- 1½ cups / 360 ml beef stock
- ⅓ cup / 80 grams fruit chutney
- Salt and black pepper to taste optional
Instructions
- Preheat the oven to 180°C / 360°F
- Place the slices of bread in a small bowl and pour in the milk. Let it stand for 5 minutes to allow the milk to soak into the bread, then squeeze the bread lightly to remove any excess milk.2 slices white bread, ¼ cup / 60 ml milk
- Place all the meatball ingredients into a mixing bowl and use your hands (or a spatula) to combine all the ingredients. Mix very well so that all the spices are nicely distributed1 pound / 450 grams beef mince (ground beef), 1 medium onion, 1 large egg, 1 tablespoon curry powder, 1 teaspoon parsley, 1 teaspoon salt, ½ teaspoon ground black pepper
- Form the meat mixture into golf-ball-sized balls and place them in a greased baking dish. You should get about 18 meatballs (I managed to make 19!)
- Place the meatballs (uncovered) into a preheated oven (180C/360F) for 15 minutes to give them a head-start in the cooking process.
Chutney sauce
- While the meatballs are in the oven you can make the gravy.
- Melt the butter in a saucepan and add the sliced onions. Stir over moderate heat for 5 or 6 minutes until the onions turn translucent. Do not allow them to brown.1 large onion, 1½ ounces / 40 grams butter
- Remove the onions from the heat and stir in the flour and curry powder. Return to the heat and stir for 1 minute,1½ tablespoons / 15 grams flour, 1 teaspoon curry powder
- Add the vinegar, Worcestershire sauce and stock and bring to a boil, stirring continuously until the mixture thickens. This should take 3 to 4 minutes.⅓ cup / 80 ml vinegar, 1 tablespoons Worcestershire sauce, 1½ cups / 360 ml beef stock, ⅓ cup / 80 grams fruit chutney
- Taste for seasoning. Add salt and black pepper to your own taste.Salt and black pepper to taste
- Once the meatballs have been in the oven for 15 minutes, remove the dish from the oven and pour the gravy over the meatballs.
- Return the meatballs to the oven and continue to bake for a further 20 to 25 minutes until the meatballs are cooked and the sauce has reduced and thickened.
- Serve hot, spooned over your choice of starch (mashed potatoes, rice or pasta) accompanied by a fresh green salad or your choice of steamed vegetables.
Notes
- Do allow the bread to stand in the milk for at least 5 minutes. This gives the milk time to be absorbed fully into the bread, and will result in a softer meatball.
- When mixing the meatballs, I like to use my hands so that I can be sure the spices are all evenly distributed and the bread has broken up into the meat. If you don't like touching raw meat, wear a pair of latex gloves or use a spatula.
- Bake the meatballs uncovered for the first 15 minutes to allow them time to brown slightly. This will ensure the meatballs cook fully once they bake for a second time in the gravy.
- When making the chutney and onion gravy, don't allow the onions to brown - they should just turn translucent. They will finish off cooking in the oven.
- The consistency of the gravy (before it is poured over the meatballs) should be the consistency of pourable gravy. This is not intended to be a thick sauce.
- Taste for seasoning as you go. I've added salt to the meatball mixture, but because there is Worcestershire sauce (which can be quite salty) in the gravy I didn't add any salt - you may like to adjust this to your own taste.
- Spicy - the recipe as written has quite a mild flavour. If you prefer more heat you could either add a touch of cayenne pepper to the meatball mixture or fry a finely diced chilli with the onions when making the gravy.
- Garlic - I didn't add garlic as I wanted the fruity sweetness of the chutney to shine through in this dish. If you would like to add garlic, you could add a teaspoon of garlic granules to the meatball mixture or fry a couple of cloves of minced garlic with the onions.
- Add some extra vegetables - you can easily sneak extra vegetables into this dish. Try adding a grated carrot or a small grated apple to the meatball mixture or fry some sliced red peppers with the onions for the gravy.
- Use different mince - I used beef mince for the recipe, but often make it with a mixture of pork and beef. I've also made this with great success using chicken mince.
- Add a cheesy twist - why not add a small cube of cheese (mozzarella or cheddar) into the centre of each meatball for a melty gooey surprise?
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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