Coconut Curry Meatballs

Name: Coconut Curry Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 lb ground pork; 1 1/4 tsp kosher salt, divided; 1 small onion, divided (1/2 grated for meatballs, 1/2 sliced for sauce); 1 tsp grated ginger; 2 large garlic cloves, grated and divided; 2 tbsp chopped cilantro, plus more for garnish; 1/4 cup + 2 tbsp whole-wheat breadcrumbs; 2 tbsp milk; 3 tbsp red curry paste; 1 13.5 oz can light coconut milk; 2 tbsp agave; 1 tbsp peanut butter; 2 tbsp unsweetened coconut; brown rice

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
456 kcal
Course
Main Course
Cuisine
Asian

Coconut Curry Meatballs

Amy Matthews

Report

These Coconut Curry Meatballs require minimal ingredients, but have SO much flavor. They're packed with garlic, ginger, onion and cilantro, browned until crisp, and bathed in a luscious coconut curry sauce. Only 30 minutes from start to finish!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb ground pork
1 1/4 tsp kosher salt, divided
1 small onion, divided (1/2 grated for meatballs, 1/2 sliced for sauce)
1 tsp grated ginger
2 large garlic cloves, grated and divided
2 tbsp chopped cilantro, plus more for garnish
1/4 cup + 2 tbsp whole-wheat breadcrumbs
2 tbsp milk
3 tbsp red curry paste
1 13.5 oz can light coconut milk
2 tbsp agave
1 tbsp peanut butter
2 tbsp unsweetened coconut
brown rice

Add to Shopping List

Instructions

Add ground pork, 1 teaspoon salt, 1/2 small grated onion, ginger, 1 grated garlic clove, cilantro, bread crumbs and milk to a bowl. Use hands to mix until combined. Do not over mix! Use a small cookie scoop to form into meatballs. You should get about 21-23 meatballs.
Heat oil in a large skillet over a medium heat. Once oil is hot, add meatballs. Cook until brown on top and bottom, about 3-4 minutes per side. Remove from pan, and set aside.
Add remaining olive oil to pan. Reduce heat to medium-low. Add onion, sauté until slightly softened, about 2-3 minutes. Add garlic, cook another 30 seconds. Add curry paste, cook 30 seconds. Whisk in coconut milk, agave, remaining salt, and peanut butter. Bring to a boil and reduce to a simmer until thickened, about 7-8 minutes.
Add meatballs back to the sauce and simmer another 2-3 minutes. Garnish with more cilantro, and coconut. Serve with brown rice.

Nutrition Information

Show Details

Serving 1g Calories 456kcal (23%) Carbohydrates 29g (10%) Protein 23g (46%) Fat 30g (46%) Saturated Fat 11g (55%) Cholesterol 82mg (27%) Sodium 205mg (9%) Potassium 375mg (11%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 1772IU (35%) Vitamin C 6mg (7%) Calcium 40mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 456 kcal

% Daily Value*

Serving	1g
Calories	456kcal	23%
Carbohydrates	29g	10%
Protein	23g	46%
Fat	30g	46%
Saturated Fat	11g	55%
Cholesterol	82mg	27%
Sodium	205mg	9%
Potassium	375mg	8%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	1772IU	35%
Vitamin C	6mg	7%
Calcium	40mg	4%
Iron	3mg	17%