These Coconut Curry Meatballs require minimal ingredients, but have SO much flavor. They're packed with garlic, ginger, onion and cilantro, browned until crisp, and bathed in a luscious coconut curry sauce. Only 30 minutes from start to finish!
1 smallonion, divided (1/2 grated for meatballs, 1/2 sliced for sauce)
1tspgrated ginger
2largegarlic cloves, grated and divided
2tbspchopped cilantro, plus more for garnish
1/4 cup + 2 tbspwhole-wheat breadcrumbs
2tbspmilk
3tbspred curry paste
113.5 ozcan light coconut milk
2tbspagave
1tbsppeanut butter
2tbspunsweetened coconut
brown rice
Instructions
Add ground pork, 1 teaspoon salt, 1/2 small grated onion, ginger, 1 grated garlic clove, cilantro, bread crumbs and milk to a bowl. Use hands to mix until combined. Do not over mix! Use a small cookie scoop to form into meatballs. You should get about 21-23 meatballs.
Heat oil in a large skillet over a medium heat. Once oil is hot, add meatballs. Cook until brown on top and bottom, about 3-4 minutes per side. Remove from pan, and set aside.
Add remaining olive oil to pan. Reduce heat to medium-low. Add onion, sauté until slightly softened, about 2-3 minutes. Add garlic, cook another 30 seconds. Add curry paste, cook 30 seconds. Whisk in coconut milk, agave, remaining salt, and peanut butter. Bring to a boil and reduce to a simmer until thickened, about 7-8 minutes.
Add meatballs back to the sauce and simmer another 2-3 minutes. Garnish with more cilantro, and coconut. Serve with brown rice.