Make Ahead

Pork Meatballs in Coconut Curry

August 11, 2010
Author Notes

Created from a need to use up ground pork and a curry-crazed (and hungry) boyfriend. —Erin McDowell

  • Serves 4
Ingredients
  • 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 cups 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
In This Recipe
Directions
  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).
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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.