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1 1/2 pounds ground pork
1 large egg
⅓ cup panko breadcrumbs (Gluten free works well too)
¼ cup chopped cilantro (optional, if you have cilantro haters you can omit it)
2 garlic cloves, minced
2 green onions, thinly sliced
1 tablespoon fresh minced or grated ginger
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
1 package Spice Works Coconut Curry
1 – 400 ml. can coconut milk
400 mls. water (same amount as coconut milk)
Optional veggie add-ins like sauteed red peppers, carrot slices or broccoli florets
Place the pork in a large bowl. Add the egg, breadcrumbs, cilantro, onions, garlic, ginger, salt and pepper. Mix until just combined – do not overmix. Form into walnut-sized meatballs, it makes about 26-28.
You can precook the meatballs in the oven or on the stovetop, they taste the same no matter how you cook them. The oven is less messy and doesn’t splatter, but they don’t look as perfectly round if you bake them rather than frying them on the stovetop.
Heat a large skillet over medium heat. Once the oil is hot, add the meatballs in a single layer. You may need to do this in batches as you don’t want to overcrowd the pan. Brown the meatballs on all sides, cooking about 10 to 12 minutes. Remove the meatballs with a slotted spoon and place them on a paper towel. At this point you can add some olive oil to the pan and saute any additional veggies you’d like to add to the sauce, such as chopped red pepper, carrot slices or small broccoli florets.
Sauce: To prepare the sauce in the same skillet, pour out any grease and wipe out any brown bits. You can leave them in for added flavour, but it turns the sauce a dark colour. If you don’t mind that, then pour the water into the pan first and bring it to a boil, scraping up any of the browned bits in the pan. Add the Coconut Curry spice mix (not the little sachet package, see note) and the coconut milk, whisking until smooth. Bring to a gentle boil. Turn the heat down to a simmer, add the cooked meatballs, and keep it warm until ready to serve.
Preheat oven to 375 degrees. Place the meatballs on a parchment-lined baking sheet and bake for 15 minutes. Once cooked, immediately remove them from the pan and place them on a paper towel-lined plate or cookie cooling rack. If you let them cool on the cookie sheet, they tend to re-absorb some of the fat that’s been released as they cook.
Sauce: If adding some veggies, add a little olive oil to a skillet large enough to hold the sauce and saute veggies first.
Preheat a large skillet over medium heat and prepare the Coconut Curry Sauce as directed on the package. Once it’s come to a gentle boil, add the meatballs, stir to combine and reheat them, and serve over rice.
Serve over rice, and garnish with sliced green onions and cilantro.
Note: You’ll find a small sachet with additional spices in the Coconut Curry package, which provides the heat and is optional. You can add a small amount to the meatball mixture or some to the sauce. I usually add about ½ of the sachet package to the sauce and we enjoy a pleasantly warm dish.