Make a statement for dinner with the bold flavors of these Thai-inspired pork meatballs. I love Thai ingredients and decided to combine them together with pork to make these juicy meatballs that taste like they've been simmering for hours. Serve over rice or noodles and garnish with minced scallions. Increase the red pepper flakes for an extra kick!

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Meatballs:
Sauce:

Directions

Instructions Checklist
  • Place pork in a medium bowl.

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  • 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.

Cook's Note:

Lemongrass paste can be found in the fresh herb section of your grocery store, packaged in a tube.

Nutrition Facts

363 calories; protein 18.8g; carbohydrates 11.9g; fat 31.2g; cholesterol 80mg; sodium 564.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2020
Delightful! So happy I decided to try it. I did make a few changes based on what I had in the house. For lemongrass, I did 1tbls of lemon juice and for green curry paste, I did red curry paste. Oh I did lime wedges on the side, but love the taste when I squeeze it fresh. Read More
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