Pork Balls In Curry Sauce Recipes

COCONUT CURRY PORK MEATBALLS

Coconut Curry Pork Meatballs image

These pork meatballs and browned and served over jasmine rice with an incredible coconut curry sauce. Irresistible.

Provided by How Sweet Eats

Time 45m

Number Of Ingredients 19

Ingredients

1 1/2 pounds ground pork
1 large egg
⅓ cup seasoned panko breadcrumbs
¼ cup chopped cilantro
3 garlic cloves, (minced)
2 green onions, (thinly sliced)
1 tablespoon fresh minced ginger
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
1 shallot, (thinly sliced)
2 garlic cloves, (minced)
1 red bell pepper, (thinly sliced)
3 tablespoons red curry paste
2 14 ounce cans full-fat coconut milk
2 tablespoons freshly squeezed lime juice
¼ cup fresh cilantro, (for topping)
2 sliced green onions, (for topping)
2 cups cooked jasmine rice, (for serving)

Steps:

Place the pork in a large bowl. Add in the egg, breadcrumbs, cilantro, onions, ginger, salt and pepper. Mix until just combined - do not overmix!
Heat the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the meatballs in a single layer. You may need to do this in batches! Brown the meatballs on all sides, cooking about 10 to 12 minutes total. Remove the meatballs with a slotted spoon and place them on a paper towel. Pour out any grease in the skillet except for 1 tablespoon.
With the skillet over medium-low heat, stir in the shallot and garlic with a pinch of pepper. Cook until softened, about 2 minutes. Stir in the bell pepper. Stir in the curry paste and let it cook for for 2 minutes. Pour in the coconut milk and stir. Add in the lime juice.
Place the meatballs back in the skillet. Bring the sauce to a boil, then reduce it to a simmer. Simmer, uncovered, for 10 minutes. You want the internal temperature of the pork to read 160 degrees before serving.
Sprinkle the green onions and cilantro on top. Serve over jasmine rice.

PORK BALLS IN CURRY SAUCE

Pork Balls in Curry Sauce image

Make and share this Pork Balls in Curry Sauce recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs ground lean pork
3/4 cup soft breadcrumbs
1 egg, lightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1 -2 tablespoon crushed red pepper flakes
1 tablespoon curry powder
2 teaspoons fresh ginger, grated
2 large onions, chopped
2 garlic cloves, minced
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 cup tomato sauce (or puree)
1 cup chicken broth
3/4 cup sour cream
chopped mint (to garnish) or coriander (to garnish)

Steps:

Combine ground pork, bread crumbs, egg, onion and salt.
Shape into 1 1/2-inch balls (about 30).
Heat oil in a fry pan.
Add half pork balls and cook, shaking pan to brown all sides.
Remove browned balls from pan and repeat with remainder.
Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
Add red peppers, curry powder and ginger; cook and stir about 1 minute.
Add onions, garlic, vinegar, tomato sauce, sugar and chicken broth; stir to blend and bring to a boil.
Add pork balls; cover; reduce heat and simmer for 45 minutes.
Push balls to one side and stir in sour cream; carefully mix sauce and balls.
Serve with noodles or rice, if desired and fresh herbs scattered to garnish.

Nutrition Facts : Calories 461.9, Fat 33.5, SaturatedFat 13, Cholesterol 127.7, Sodium 858, Carbohydrate 16.3, Fiber 2.4, Sugar 8.6, Protein 23.6

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