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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Created from a need to use up ground pork and a curry-crazed (and hungry) boyfriend. —Erin Jeanne McDowell
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Ingredients
- Meatballs
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1
lb ground pork (454 g)
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1/2
bunch scallions, very thinly sliced
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4
cloves garlic, minced (20 g)
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2 tablespoons
soy sauce (32 g)
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1 tablespoon
Worcestershire sauce (15 g)
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3 tablespoons
ketchup (48 g)
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2 tablespoons
spicy brown mustard (32 g)
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1
egg, lightly beaten (57 g)
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1/2 cup
bread crumbs, or more as needed (42 g)
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salt and pepper, as needed
- Coconut Curry
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2 tablespoons
oil (30 g)
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1
onion, roughly chopped (220 g)
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1
red bell pepper, roughly chopped (227 g)
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3
cloves garlic, minced (15 g)
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1
jalapeno, seeded, minced
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1
basket mushrooms, quartered (227 g)
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1
container cherry tomatoes, halved (227 g)
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1 1/2 cups
peas (225 g)
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2-4 tablespoons
red curry paste (depending on how spicy and flavorful you like it) (44-88 g)
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1 (14 oz)
can coconut milk
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salt and pepper, to taste
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1/4 cup
cilantro, roughly chopped (12 g)
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1/2
bunch scallions, roughly chopped
Directions
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In a medium bowl, combine the ingredients for the meatballs until well combined (but do not overmix, or they’ll get tough).
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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).
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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.
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Add the garlic and jalapeno and saute until fragrant, about 1 minute more.
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Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
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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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