Coconut Curry Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
456 kcal
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Course
Main Course
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Cuisine
Asian
Coconut Curry Meatballs
Description
Coconut Curry Meatballs blend ground pork with grated onion, fresh ginger, grated garlic, chopped cilantro, whole-wheat breadcrumbs, and milk, formed into small meatballs and browned in a skillet. A sauce is then made by sautéing sliced onions with garlic and red curry paste, followed by whisking in light coconut milk, agave syrup, kosher salt, and peanut butter, simmered until thickened. The browned meatballs are returned to the sauce to warm through, allowing the flavors to meld.
The dish offers layers of complex flavor: the gentle heat and aromatic spices of the red curry, the creaminess and sweetness from coconut milk and agave, and a subtle nutty richness from peanut butter. Served over brown rice, it makes a satisfying meal with contrasting textures—firm, juicy meatballs and a luscious sauce.
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 ginger grated
- 2 large garlic cloves, grated and divided
- 2 tbsp cilantro chopped, plus more for garnish
- 1/4 cup + 2 tbsp whole-wheat breadcrumbs
- 2 tbsp milk
- 3 tbsp red curry paste
- 1 .5 oz coconut milk light, canned
- 2 tbsp agave syrup
- 1 tbsp peanut butter
- 2 tbsp unsweetened coconut
- brown rice
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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