Coconut Curry Pork Meatballs Recipes

ONE PAN COCONUT CURRY PORK MEATBALLS (WHOLE30)

Steps:

• Add all sauce ingredients to a blender or food processor. Blend until smooth and set aside.
• In a large bowl, add the ground pork, coconut flour (start with 2 Tablespoons and add the third if needed), egg, carrots, ginger, cilantro, scallions, green curry paste, salt and pepper. Use clean hands to mix and form into 16 meatballs.
• . Place a large deep skillet over medium-high heat and add in coconut oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
• Add all the meatballs back into the skillet. Reduce the heat to medium-low and add your coconut curry sauce to the pan. Cover, reduce heat to low, and simmer for 15 minutes.
• After 15 minutes, remove lid and gently stir in the red bell pepper and carrot. Simmer for 5 more minutes uncovered.
• Garnish with chopped almonds, green onions, and cilantro.

COCONUT CURRY PORK MEATBALLS

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.

COCONUT CURRY PORK MEATBALLS

Steps:

• Preheat the oven to 350F. In a large bowl use your hands to mix together all the ingredients for the meatballs. Form the mixture into about 12-15 medium-sized balls. Place the meatballs on a baking sheet and keep to the side until ready to use. Whisk together all the ingredients for the sauce until completely smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. In a large oven proof pot or cast iron pan heat the 2 tablespoons of coconut oil over medium high heat. Add the pork meatballs in a single layer (you made need to do this in batches) and brown them on all sides (about 2 minutes per side). Remove from the heat. If you had to brown the meatballs in batches now you can place them all back in your pan (it's okay if it's a bit crowded now) and pour the sauce over the meatballs. Place in the oven and cook for about 15-18 minutes (or until the meatballs are cooked through). Serve over your choice of noodles and garnish with minced cilantro.

EASY COCONUT CURRY PORK MEATBALLS WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 3575 degrees. Spray a baking pan with nonstick spray. Set aside.
• In a mixing bowl add all of the ingredients. Mix until just combined.
• Using an ice cream scoop portion out equal sized meatballs and place them on the baking sheet.
• Bake for 20 minutes or until the internal temperature reads 165.
• Preheat oven to 425. Add all of the vegetables to a sheet pan and toss to evenly distribute. Roast for 25-30 minutes or until the potatoes are fork tender.
• Add the coconut milk, honey, curry powder, and salt to a sauce pan. Bring to a low boil and allow to simmer.
• Add the cornstarch slurry and stir to combine. Allow to thicken.
• To assemble, add the rice, meatballs, and roasted veggies to your bowls. Top with the coconut curry sauce and lime juice. Enjoy!

COCONUT CURRY PORK MEATBALLS

Steps:

• Place the pork in a large bowl. Add in 1 egg, 1/3 cup breadcrumbs, 1/4 cup cilantro, 3 green onions, 1 Tbsp. ginger, 1 tsp salt and 1 tsp pepper. Mix until just combined.
• Heat 1 Tbsp. 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 1 shallot and 2 cloves garlic with a pinch of pepper. Cook until softened, about 2 minutes. Stir in 1 bell pepper. Stir in 3 Tbsp. curry paste and let it cook for 2 minutes. Pour in 28 oz. coconut milk and stir. Add in 2 Tbsp. 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 2 sliced green onions and 1/4 cup cilantro on top. Serve over jasmine rice.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE

Steps:

• Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
• Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
• Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
• In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
• Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
• Garnish with cilantro if desired.

THAI GREEN CURRY MEATBALLS

Steps:

• Place pork in a medium bowl.
• Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
• Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
• Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
• Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
• Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.