These pork meatballs bring bold Thai-inspired flavours straight to your dinner table. Juicy pork mince is paired with fragrant red curry, fresh ginger and coconut milk, then served over silky rice noodles for a comforting yet vibrant meal that feels just a little bit special — without being complicated.
Pork & Apple Meatballs in Thai Red Curry
Ingredients
- Pork & Pink Lady Apples Thai Meatballs
- 500 g pork mince
- 2 Tbsp (30 ml) onion powder
- 2 Tbsp (30 ml) fresh ginger, grated
- 2 Pink Lady Apples, grated
- 1 Tbsp (15 ml) garlic, minced
- 2 Tbsp (30 ml) Thai red curry paste
- 1 Tbsp (15 ml) salt
- 1 Tbsp (15 ml) pepper
- 1 lime, zested and juiced
- 2 Tbsp (30 ml) meat seasoning of choice
- Thai Red Curry Sauce
- 1⁄4 C (60 ml) olive oil
- 1 onion, chopped
- 2 Tbsp (30 ml) grated fresh ginger
- 2 garlic cloves, finely chopped
- 2 Tbsp (30 ml) Thai red curry paste
- 1 C (250 ml) vegetable stock
- 2 x 400 ml tins coconut milk
- To Serve
- 400 g flat rice noodles, cooked according to the packaging instructions
- 2 radishes, finely sliced
- 80 g fresh sprouts
- 1 Pink Lady Apple, diced
- 4 red Thai chillies, charred
- small handful of fresh coriander, washed
- 2 limes, halved
- 2 Tbsp (30 ml) mixed white and black sesame seeds, toasted
Instructions
Pork Meatballs
Preheat the oven or air fryer to 200 °C.
In a large bowl, combine the pork mince, onion powder, ginger, grated apples, garlic, curry
paste, salt, pepper, lime zest and juice, and meat seasoning. Mix until well combined,
without overworking the meat. Shape the mixture into meatballs, weighing about 60-65
grams each. (Note: it’s easier to shape the meatballs if your hands are moistened with oil or
water.) Arrange the meatballs in a single layer on an oven tray. Bake until browned and
cooked through, about 15-20 minutes.
Thai Red Curry Sauce
Add the olive oil and chopped onion to a saucepan over medium heat. Sauté until
translucent. Add the grated ginger, garlic and curry paste, stirring until well combined. Pour
in the vegetable stock and coconut milk, whisking to combine. Keep on high heat for 15
minutes, or until the sauce has reduced and thickened. Just before serving, add the
meatballs to the sauce and toss to coat.
To Serve
Cook the rice noodles according to the packaging instructions. Portion into bowls and add
meatballs and curry sauce to each. Add radish slices, a pinch of sprouts, diced apples, and
a charred chilli to each. Add a few coriander leaves to each bowl and sprinkle with sesame
seeds. Serve immediately.
Also See: Crispy pork leg roast with tomato jam glaze
Crispy pork leg roast with tomato jam glaze
Recipe and image: SA Pork
