In a mixing bowl, combine milk and egg for the meatballs.

Add ground meat, grated onion, and salt to the milk-egg mixture.

Mush in flour until well combined.

Let the meat mixture sit in the fridge for 30 minutes to allow flavors to meld.

Bring a large pot of water to a boil.

Form meatballs by hand.

Carefully drop the meatballs into the boiling water.

Boil the meatballs for 8-10 minutes, until cooked through.

Optional: For added browning, broil the meatballs for 3 minutes after boiling.

Reserve the meatball water for the curry sauce.

In another pot, melt butter over medium heat.

Stir in yellow curry powder and diced onions.

Sprinkle flour into the pot and stir to form a paste.

Slowly whisk in 2 cups of the reserved meatball water.

Whisk in coconut milk until smooth.

Reduce heat to low and add the cooked meatballs to the curry sauce.

Stir occasionally and let simmer while you prepare the rice.

Serve the meatballs and curry sauce over rice.