Coconut Curry Meatballs

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!

Course Main Course

Cuisine Asian

Keyword meatballs, coconut curry, coconut curry sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 456kcal

Author Nicole

Cost $15

Equipment

Skillet

Ingredients

1 lb ground pork
1 1/4 tsp kosher salt, divided
1 small onion, divided (1/2 grated for meatballs, 1/2 sliced for sauce)
1 tsp grated ginger
2 large garlic cloves, grated and divided
2 tbsp chopped cilantro, plus more for garnish
1/4 cup + 2 tbsp whole-wheat breadcrumbs
2 tbsp milk
3 tbsp red curry paste
1 13.5 oz can light coconut milk
2 tbsp agave
1 tbsp peanut butter
2 tbsp unsweetened 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.

Nutrition