Make Ahead

Pork Meatballs in Coconut Curry

by:
August 11, 2010
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Pork Meatballs in Coconut Curry
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

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

What You'll Need
Ingredients
  • Meatballs
  • 1 lb ground pork (454 g)
  • 1/2 bunch scallions, very thinly sliced
  • 4 cloves garlic, minced (20 g)
  • 2 tablespoons soy sauce (32 g)
  • 1 tablespoon Worcestershire sauce (15 g)
  • 3 tablespoons ketchup (48 g)
  • 2 tablespoons spicy brown mustard (32 g)
  • 1 egg, lightly beaten (57 g)
  • 1/2 cup bread crumbs, or more as needed (42 g)
  • salt and pepper, as needed
  • Coconut Curry
  • 2 tablespoons oil (30 g)
  • 1 onion, roughly chopped (220 g)
  • 1 red bell pepper, roughly chopped (227 g)
  • 3 cloves garlic, minced (15 g)
  • 1 jalapeno, seeded, minced
  • 1 basket mushrooms, quartered (227 g)
  • 1 container cherry tomatoes, halved (227 g)
  • 1 1/2 cups peas (225 g)
  • 2-4 tablespoons red curry paste (depending on how spicy and flavorful you like it) (44-88 g)
  • 1 (14 oz) can coconut milk
  • salt and pepper, to taste
  • 1/4 cup cilantro, roughly chopped (12 g)
  • 1/2 bunch scallions, roughly chopped
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. 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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  • dymnyno
    dymnyno
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • Julie
    Julie
Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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3 Reviews

Julie
Julie May 6, 2014
I made this for dinner tonight and it came out great! I subbed ground turkey for the pork and onions for the scallions I also use regular curry instead of curry paste. Didn't have any mushrooms or jalapenos on hand but it didn't matter it came out great anyway. If using regular curry powder instead of curry paste definitely use less I used about 1 1/2 tablespoons and of curry powder and it was plenty spicy
 
dymnyno
dymnyno August 11, 2010
This sounds seriously delicious! (is coconut cream the same as coconut milk?)
 
Erin J.
Erin J. August 11, 2010
Thanks!

Coconut cream, from what I understand, is thicker - made with more coconut and less of the coconut water. Sometimes coconut cream is sweetened (usually labelled as cream of coconut). You could definitely use coconut cream, but I may use about half of what I call for here, and then see if you need to dilute it or if the flavor is too strong! It will probably just make it richer and creamier :)