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Coconut Curry Pork Meatballs

These pork meatballs and browned and served over jasmine rice with an incredible coconut curry sauce. Irresistible.

Total Time
45 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

meatballs
  • 1 1/2 pounds ground pork
  • 1 large egg
  • ⅓ cup seasoned panko breadcrumbs
  • ¼ cup chopped cilantro
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
sauce
  • 1 shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 3 tablespoons red curry paste
  • 2 14 ounce cans full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro, for topping
  • 2 sliced green onions, for topping
  • 2 cups cooked jasmine rice, for serving

Instructions

    Cup of Yum
  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.