CURRY PORK MEATBALLS

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SERVINGS
4
PREP TIME
20
MIN
COOK TIME
25
MIN
TOTAL TIME
45
MIN
DIFFICULTY
Easy

MEATBALLS 

  • 1 1/2 POUNDS FARMER JOHN GROUND PORK 
  • 1 LARGE EGG 
  • 1/3 CUP SEASONED PANKO BREADCRUMBS 
  • 1/4 CUP CHOPPED CILANTRO 
  • 3 GARLIC CLOVES, MINCED 
  • 2 GREEN ONIONS, THINLY SLICED 
  • 1 TBSP. FRESH MINCED GINGER 
  • 1 TSP. SALT 
  • 1 TSP. PEPPER 
  • 1 TBSP. OLIVE OIL 

SAUCE 

  • 1 SHALLOT, THINLY SLICED 
  • 2 GARLIC CLOVES, MINCED 
  • 1 RED BELL PEPPER, THINLY SLICED
  • 3 TBSP. RED CURRY PASTE 
  • 2 14 OZ. CANS FULL-FAT COCONUT MILK 
  • 2 TBSP. FRESHLY SQUEEZED LIME JUICE 
  • 1/4 CUP FRESH CILANTRO, FOR TOPPING 
  • 2 SLICED GREEN ONIONS, FOR TOPPING 
  • 2 CUPS COOKED JASMINE RICE, FOR SERVING
  1. PLACE THE PORK IN A LARGE BOWL. ADD IN THE EGG, BREADCRUMBS, CILANTRO, ONIONS, GINGER, SALT AND PEPPER. MIX UNTIL JUST COMBINED – DO NOT OVERMIX!
  2. HEAT THE OIL IN A LARGE SKILLET OR SAUCEPAN OVER MEDIUM HEAT. ONCE THE OIL IS HOT, ADD THE MEATBALLS IN A SINGLE LAYER. YOU MAY NEED TO DO THIS IN BATCHES! BROWN THE MEATBALLS ON ALL SIDES, COOKING ABOUT 10 TO 12 MINUTES TOTAL. REMOVE THE MEATBALLS WITH A SLOTTED SPOON AND PLACE THEM ON A PAPER TOWEL. POUR OUT ANY GREASE IN THE SKILLET EXCEPT FOR 1 TABLESPOON.
  3. WITH THE SKILLET OVER MEDIUM-LOW HEAT, STIR IN THE SHALLOT AND GARLIC WITH A PINCH OF PEPPER. COOK UNTIL SOFTENED, ABOUT 2 MINUTES. STIR IN THE BELL PEPPER. STIR IN THE CURRY PASTE AND LET IT COOK FOR FOR 2 MINUTES. POUR IN THE COCONUT MILK AND STIR. ADD IN THE LIME JUICE.
  4. PLACE THE MEATBALLS BACK IN THE SKILLET. BRING THE SAUCE TO A BOIL, THEN REDUCE IT TO A SIMMER. SIMMER, UNCOVERED, FOR 10 MINUTES. YOU WANT THE INTERNAL TEMPERATURE OF THE PORK TO READ 160 DEGREES BEFORE SERVING.
  5. SPRINKLE THE GREEN ONIONS AND CILANTRO ON TOP. SERVE OVER JASMINE RICE.
INSPIRATION: HOW SWEET EATS