Juicy Pork Meatballs in Creamy Coconut Curry simmer golden-brown pork meatballs in a fragrant sauce of unsweetened coconut milk, toasted curry powder, ginger, and garlic. The meatballs get a hit of fresh parsley and a seeded jalapeño for gentle heat, and the whole pot comes together in about 40 minutes. Spooned over a low-carb base, it's comfort food with just 4.2 g of net carbs per serving.
Craving a meal that’s bursting with flavor but surprisingly simple to make? Look no further! These juicy pork meatballs are simmered in a fragrant, creamy coconut curry sauce that’s both comforting and exciting. With a hint of spice from jalapeño and ginger, this dish is a guaranteed weeknight winner that will have everyone asking for seconds.
Ingredients
• For the Meatballs
• 1 lb / 450 g lean ground pork
• 2 large organic eggs, beaten
• 3 tbsp (45 ml) finely chopped yellow onion
• ¼ cup / 15 g (0.53 oz) fresh parsley leaves, chopped
• ¼ tsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 tsp (5 ml) granulated erythritol
• 1 tsp curry powder
• 3 tbsp (45 ml) olive oil
• For the Curry
• 1 large yellow onion, chopped
• Salt, to taste
• 2 garlic cloves, minced
• ¼ tsp fresh ginger, minced
• 1 tbsp curry powder
• 1 can 14 oz / 400 mL unsweetened coconut milk
• Ground black pepper, to taste
• ¼ cup / 15 g (0.53 oz) fresh parsley, minced
Instructions
1. In a large bowl, combine the ground pork, beaten eggs, chopped onion, parsley, ginger, garlic, jalapeño, erythritol, and curry powder. Mix well until fully combined.
2. Shape the mixture into small meatballs, about 1 inch / 2.5 cm in diameter.
3. Heat 3 tbsp (45 ml) olive oil in a large wok or skillet over medium heat. Add the meatballs and cook for 3-5 minutes, turning occasionally, until they are golden-brown on all sides.
4. Remove the meatballs from the pan and set them aside in a bowl.
5. In the same wok or skillet, add the chopped onion and a pinch of salt. Sauté for 4-5 minutes until the onion becomes soft and translucent.
6. Add the minced garlic and ginger to the pan, cooking for 1 minute until fragrant.
7. Stir in the curry powder and cook for another 1-2 minutes to toast the spices.
8. Pour in the coconut milk and add the meatballs back into the pan. Stir to combine.
9. Bring the mixture to a gentle simmer over low heat. Cover and cook for 10-12 minutes, allowing the flavors to meld and the meatballs to cook through.
10. Taste and season with salt and black pepper as needed.
11. Remove from heat and sprinkle with chopped fresh parsley before serving.
Nutritional Information
• Nutrition (Per Serving)
• Calories: 350
• Net Carbs: 4.2 g (0.15 oz)
• Total Fat: 29.1 g
• Saturated Fat: 9.7 g
• Cholesterol: 55 mg
• Sodium: 73 mg
• Total Carbs: 5.2 g (0.18 oz)
• Fiber: 1 g
• Sugar: 2.7 g
• Protein: 16.2 g
Pro Tips
• For extra tender meatballs, use ground pork with a slightly higher fat content or add a splash of milk to the mixture before rolling.
• Don’t overcrowd the pan when browning the meatballs. Cook in batches if necessary to ensure they get a beautiful, even crust on all sides.
• To bloom the spices for maximum flavor, make sure to toast the curry powder in the pan for a full minute before adding the coconut milk.
• For a richer, creamier sauce, always use full-fat, unsweetened coconut milk. The light version will result in a thinner sauce.
FAQ
Q: Can I use a different meat for these meatballs
A: Absolutely. Ground chicken, turkey, or even beef are great substitutes for pork in this recipe. Adjust cooking times as needed, ensuring the meatballs are cooked through.
Q: How can I adjust the spice level of this curry
A: This recipe has a mild to medium spice level. For less heat, omit the jalapeño pepper. For more spice, leave some of the jalapeño seeds in or add a pinch of red pepper flakes to the sauce.
Q: What should I serve with pork meatball curry
A: This dish pairs wonderfully with steamed jasmine rice, quinoa, or cauliflower rice for a low-carb option. You can also serve it with naan bread to soak up the delicious, creamy sauce.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave. You may need to add a splash of water or coconut milk to loosen the sauce.
Pro Tips
- Don't overcrowd the pan when browning the meatballs — cook in batches if necessary so each one gets a beautiful, even crust instead of steaming.
- Toast the curry powder in the pan for a full minute before pouring in the coconut milk; that quick bloom is where the sauce gets its deep flavor.
- For extra-tender meatballs, use ground pork with a slightly higher fat content, or add a splash of milk to the mixture before rolling.
- Always use full-fat, unsweetened coconut milk — the light version results in a noticeably thinner sauce.
- Shape the meatballs to about 1 inch / 2.5 cm so they brown in 3-5 minutes and simmer through in the covered 10-12 minute finish.
Frequently Asked Questions
Can I make these pork meatballs ahead of time?
Yes — the meatballs and curry sauce keep for 3-4 days in the fridge. Rewarm them gently over low heat so the coconut sauce doesn't separate.
Are these meatballs keto-friendly?
Each serving has about 4.2 g of net carbs (5.2 g total, 1 g fiber) with 16.2 g of protein and 29.1 g of fat. The sweetness in the meatballs comes from granulated erythritol, not sugar.
Can I freeze them?
The meatballs freeze well in their curry sauce for up to 2 months. Thaw overnight in the fridge and reheat slowly to keep the sauce creamy.
How spicy is the curry?
It's gently warming rather than fiery. The only fresh heat comes from one seeded jalapeño, so keep the seeds in if you want more of a kick.
Recipe card below.
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Juicy Pork Meatballs in Creamy Coconut Curry
Ingredients
Method
- In a large bowl, combine the ground pork, beaten eggs, chopped onion, parsley, ginger, garlic, jalapeño, erythritol, and curry powder.
- Mix well until fully combined.
- Shape the mixture into small meatballs, about 1 inch / 2. 5 cm in diameter.
- Heat 3 tbsp (45 ml) olive oil in a large wok or skillet over medium heat.
- Add the meatballs and cook for 3-5 minutes, turning occasionally, until they are golden-brown on all sides.
- Remove the meatballs from the pan and set them aside in a bowl.
- In the same wok or skillet, add the chopped onion and a pinch of salt.
- Sauté for 4-5 minutes until the onion becomes soft and translucent.
- Add the minced garlic and ginger to the pan, cooking for 1 minute until fragrant.
- Stir in the curry powder and cook for another 1-2 minutes to toast the spices.
- Pour in the coconut milk and add the meatballs back into the pan.
- Stir to combine.
- Bring the mixture to a gentle simmer over low heat.
- Cover and cook for 10-12 minutes, allowing the flavors to meld and the meatballs to cook through.
- Taste and season with salt and black pepper as needed.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
- Don't overcrowd the pan when browning the meatballs.
- Cook in batches if necessary to ensure they get a beautiful, even crust on all sides.
