Tender pork meatballs meet a creamy, fragrant coconut curry sauce in this easy one-pan dinner that’s big on flavour and perfect for any night of the week. Infused with ginger, garlic, fresh herbs and red curry paste, each bite is rich, comforting and balanced with a squeeze of zesty lime. Serve over fluffy rice for a meal that’s guaranteed to become a family favourite.
Coconut curry pork meatballs
Ingredients
- For the meatballs:
- 680 g ground pork mince
- 1 large egg
- 1/3 cup breadcrumbs
- 1/4 cup fresh coriander or parsley, chopped
- 3 garlic cloves, minced
- spring onions, thinly sliced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon oil
- For the coconut curry sauce:
- 1/2 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 3 tablespoons red curry paste
- 2 x 400 ml cans full-fat coconut milk
- 2 tablespoons fresh lime or lemon juice
- Salt and black pepper to taste
Instructions
Make the meatballs:
In a large bowl, combine the ground pork mince, egg, breadcrumbs, coriander, spring onions, garlic, ginger, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture as this can make the meatballs dense.
Roll into evenly sized balls, approximately the size of a golf ball, and set aside on a plate.
Brown the meatballs:
Heat the oil in a large pan over medium-high heat. Add the meatballs in a single layer, working in batches if needed to avoid crowding the pan.
Cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
Remove from the pan and set aside, leaving about a tablespoon of the cooking oil in the pan. Build the sauce: Reduce the heat to medium.
Add the sliced red onion and garlic to the pan with a pinch of black pepper and cook for 2 minutes until softened.
Add the sliced red bell pepper and cook for a further 2-3 minutes.
Stir in the red curry paste and cook for 2 minutes until fragrant.
Pour in the coconut milk and stir well to combine.
Add the lime or lemon juice and let the sauce simmer for 5-8 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
Finish the dish:
Return the browned meatballs to the pan and nestle them into the sauce.
Simmer gently for a further 5 minutes to allow the meatballs to absorb the flavours of the sauce.
Serve: Spoon the meatballs and sauce over fluffy cooked rice and top generously with fresh coriander, sliced spring onions, and lemon or lime wedges on the side.
Notes
Do not overmix the meatball mixture, as this toughens the meat. Mixing until just combined gives a lighter, more tender result. If the sauce is too thick, add a splash of water to loosen it to your preferred consistency. Full-fat coconut milk gives the richest, creamiest sauce and is recommended for best results. Serving suggestion: For a South African-inspired spread, serve these meatballs with a tomato and onion sambal, a spoonful of mango atchar on the side, and warm rotis or flatbreads in place of or alongside the rice. A simple cucumber salad dressed with a splash of vinegar and a pinch of salt adds a fresh, crunchy contrast to the richness of the coconut curry sauce.
Also See: Miso, honey and ginger glazed gammon
Recipe and image: SA Pork
