Go Back
Pork Curry Meatballs
Sonia

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method Notes

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

Method
 

Pork Meatballs
  1. Finely chop the onion, carrots, kale, and cilantro or throw it all in a food processor.
  2. Put the pork in a bowl and add the fish sauce, olive, oil, grated ginger and salt.
  3. Mix in the vegetables.
  4. Scoop out about 1/4 cup of mixture and shape into a ball.
  5. 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
  1. Pour the canned coconut milk into a pan and add the red curry paste and turmeric. Cook on medium heat for 5 minutes.
  2. Once the sauce is warm, remove from heat and squeeze in some lime and top with cilantro
Cauliflower Rice
  1. Heat 1 tbsp of coconut oil to a pan. Add the chopped garlic.
  2. Add the riced cauliflower and onion powder. 
  3. 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.