Curry Pork Meatballs
These meatballs are great because they can be you can easily freeze them, eat them in a curry broth soup or on top of a fresh carrot salad. Plus kids love them too!
Ingredients
Pork Meatballs
- 1 lb ground pork
- 1/2 cup cilantro
- 1/2 cup diced carrots
- 2/3 cup chopped kale
- 1/2 red onion
- 1 tbsp grated ginger
- 1/2 tsp salt
- 1/2 tbsp fish sauce
- 1 tbsp coconut oil to cook the meatballs
Curry Sauce
- 1 tbsp red curry paste
- 1 stalk lemongrass
- 1 tsp tumeric
- 1/2 tsp salt
- 14 oz full fat coconut milk
- 2 cups bone broth
- 1/2 lime juice
Cauliflower Rice
- 2 cups riced cauliflower
- 3 cloves garlic
- 1 tsp onion powder
- 1 tbsp coconut oil
Instructions
Pork Meatballs
- Finely chop the onion, carrots, kale, and cilantro or throw it all in a food processor.
- Put the pork in a bowl and add the fish sauce, olive, oil, grated ginger and salt.
- Mix in the vegetables.
- Scoop out about 1/4 cup of mixture and shape into a ball.
- Add the coconut oil to your frying pan. Once hot add the meatballs and cook for about 8 minutes per side or until crispy and cooked.
Curry Sauce
- Pour the canned coconut milk into a pan and add the red curry paste and turmeric. Cook on medium heat for 5 minutes.
- Once the sauce is warm, remove from heat and squeeze in some lime and top with cilantro
Cauliflower Rice
- Heat 1 tbsp of coconut oil to a pan. Add the chopped garlic.
- Add the riced cauliflower and onion powder.
- Cook for 8 minutes.
Notes
- I like to use frozen riced cauliflower to reduce meal prep time.
- The meatballs are great to batch cook when you have time and freeze. Makes for a super quick meal.
- Don't forget to squeeze lime on top at the end, it really brings out the flavors.