Pork Meatballs in Coconut Curry

Meatballs

• 1 lb ground pork
• 1/2 bunch scallions, very thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 3 tablespoons ketchup
• 2 tablespoons spicy brown mustard
• 1 egg, lightly beaten
• 1/2 cup bread crumbs, or more as needed
• salt and pepper, as needed

Coconut Curry

• 2 tablespoons oil
• 1 onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 3 cloves garlic, minced
• 1 jalapeno, seeded, minced
• 1 basket mushrooms, quartered
• 1 container cherry tomatoes, halved
• 1 1/2 cup peas
• 2-4 tablespoons red curry paste (depending on how spicy and flavorful you like it)
• 1 (14 oz) can coconut milk
• salt and pepper, to taste
• 1/4 cup cilantro, roughly chopped
• 1/2 bunch scallions, roughly chopped

1. In a medium bowl, combine the ingredients for the meatballs until well combined (but do not overmix, or they’ll get tough).
2. Form the mixture into balls and place into a lightly greased 9 x 13″ casserole dish. (If you want them to have a crisp crust, you can sear them briefly in 1 Tbsp oil until browned on each side, about 3 minutes per side over high heat).
3. In a large pot, heat the oil over medium heat. Add the onions and peppers and saute until the onions are translucent, about 5-7 minutes.
4. Add the garlic and jalapeno and saute until fragrant, about 1 minute more.
5. Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
6. Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
7. Pour the mixture over the meatballs and bake in a 350 degree oven until the sauce is bubbly, the vegetables are tender, and the meat is cooked through, about 15-20 minutes (it will take more like 10-15 if you sear the meatballs first).