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Juicy Pork Meatballs in Creamy Coconut Curry – vegetarian recipe
Stav Kogan

Juicy Pork Meatballs in Creamy Coconut Curry

Craving a meal that's bursting with flavor but surprisingly simple to make? These juicy pork meatballs are simmered in a fragrant, creamy coconut curry sauce that's both comforting and exciting. A guaranteed weeknight winner that will have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

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 (5 ml) 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 (15 ml) 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
  • For extra tender meatballs, use ground pork with a slightly higher fat content or add a splash of milk to the mixture before rolling.
  • 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.

Method
 

  1. In a large bowl, combine the ground pork, beaten eggs, chopped onion, parsley, ginger, garlic, jalapeño, erythritol, and curry powder.
  2. Mix well until fully combined.
  3. Shape the mixture into small meatballs, about 1 inch / 2. 5 cm in diameter.
  4. Heat 3 tbsp (45 ml) olive oil in a large wok or skillet over medium heat.
  5. Add the meatballs and cook for 3-5 minutes, turning occasionally, until they are golden-brown on all sides.
  6. Remove the meatballs from the pan and set them aside in a bowl.
  7. In the same wok or skillet, add the chopped onion and a pinch of salt.
  8. Sauté for 4-5 minutes until the onion becomes soft and translucent.
  9. Add the minced garlic and ginger to the pan, cooking for 1 minute until fragrant.
  10. Stir in the curry powder and cook for another 1-2 minutes to toast the spices.
  11. Pour in the coconut milk and add the meatballs back into the pan.
  12. Stir to combine.
  13. Bring the mixture to a gentle simmer over low heat.
  14. Cover and cook for 10-12 minutes, allowing the flavors to meld and the meatballs to cook through.
  15. Taste and season with salt and black pepper as needed.
  16. Remove from heat and sprinkle with chopped fresh parsley before serving.
  17. Don't overcrowd the pan when browning the meatballs.
  18. Cook in batches if necessary to ensure they get a beautiful, even crust on all sides.

Nutrition

Calories: 350kcalCarbohydrates: 4.2gProtein: 16.2gFat: 29.1g

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