Delicious, homemade pork meatballs with pork mince, spring onions, garlic and ginger cooked in a flavoursome coconut cream, curry sauce. Choose your level of spice (yellow, red or green) and enjoy served with freshly steamed rice, coriander and lime.
While I do turn to ready-made meatballs often, it's well worth making them yourself at home if you have a few extra minutes. I promise you they are quick and easy! These meatballs are cooked in a delicious Thai Curry Sauce, which I think makes a nice change from the traditional 'meatballs and spaghetti' that we all know (and love). You could serve them on rice or with your favourite noodles.
You can bet your bottom dollar that I have plenty of other meatball recipes for your tasting pleasure. If you enjoy these Pork Meatballs, then I recommend trying my Swedish Meatballs or my Sweet and Sour Meatballs.
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Ingredient notes:
- Pork Mince: I like using pork mince in this recipe, but you can use beef or chicken mince if you prefer.
- Curry Paste: As I enjoy a bit of heat, I used a red curry paste. But feel free to swap it out for a yellow curry paste if you want it milder.
- Capsicum: Capsicums go really well in a curry sauce, and the red ones add a bit of sweetness to the dish. A yellow capsicum would be nice with this recipe too.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake.
Place all of the meatball ingredients in a large bowl and use your hands or a spoon to combine. Use a tablespoon to scoop out the mixture and roll into balls.
Place on a lined baking tray then bake for 15 minutes. Remove from the oven, turn the meatballs then return to the oven for a further 10-15 minutes or until browned.
While the meatballs are cooking make the curry sauce. Heat the oil in a medium size frying pan and add the capsicum. Sauté for 5 minutes.
Add the curry paste to the pan and fry off for a few minutes. Pour in the coconut cream, fish sauce and soy sauce. Stir to combine then leave to simmer for a few minutes.
Once the meatballs are browned, remove from the oven and add to the curry sauce. Serve the meatballs and curry on steamed rice with a slice of lime and fresh coriander.
Recipe FAQs:
It can be, just make sure you use gluten-free soy sauce and fish sauce.
In my recipe I used a red curry paste, which is spicy. But you can certainly swap it out for yellow curry paste. It's the mildest of curry pastes, making it an excellent option for family meals with young children, or for those who don't like a lot of heat.
You can do either! If you want to freeze uncooked meatballs, simple roll them into shape then place them in an airtight container between pieces of baking paper. It's important to note that you must use fresh mince and not mince that has already been defrosted if you are freezing raw meatballs.
Storage:
Store any leftovers in an airtight container in the fridge for up to three days. Reheat until piping hot.
Top tips:
- Red curry paste is quite spicy. Swap for yellow curry paste if you prefer it milder.
- Swap the pork mince for chicken or beef mince.
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Pork Meatballs in a Thai Curry Sauce
Delicious, homemade meatballs with pork mince, spring onions, garlic and ginger then cooked in a flavoursome coconut cream curry sauce.
Ingredients
Meatballs
- 400g pork mince
- 2 spring onions, finely sliced
- 1 garlic clove, grated
- 1 tsp crushed ginger
- 1 tsp salt
Curry Sauce
- 1 tsp olive oil
- 1 red capsicum, sliced
- 2 tsp red curry paste
- 400ml can coconut cream
- 1 Tbsp fish sauce
- 1 tsp soy sauce
To serve
- Steamed rice
- Lime wedges
- Fresh coriander
Instructions
- Preheat the oven to 200°C fan bake.
- Place all of the meatball ingredients in a large bowl and use your hands or a spoon to combine.
- Use a tablespoon to scoop out the mixture and roll into balls.
- Place on a lined baking tray then bake for 15 minutes. Remove from the oven, turn the meatballs then return to the oven for a further 10-15 minutes or until browned.
- While the meatballs are cooking make the curry sauce. Heat the oil in a medium size frying pan and add the capsicum. Sauté for 5 minutes.
- Add the curry paste to the pan and fry off for a few minutes.
- Pour in the coconut cream, fish sauce and soy sauce. Stir to combine then leave to simmer for a few minutes.
- Once the meatballs are browned, remove from the oven and add to the curry sauce.
- Serve the meatballs and curry on steamed rice with a slice of lime and fresh coriander.
Notes
- Red curry paste is quite spicy. Swap for yellow curry paste if you prefer it milder.
- Swap the pork mince for chicken or beef mince.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 377Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 94mgSodium: 1142mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 28g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Beth says
Absolutely delicious!
kids loved it! 2 year old and 1 year old!
VJ cooks says
That's awesome to hear! Thank you for the feedback, Beth.
Charlotte says
I really want to make
this recipe but does it really have 67g of sugar? That is crazy !
VJ cooks says
That is crazy! Sorry about that. Our nutritional information is generated by a US company and once in a blue moon they get it wrong. It should be 6.7g sugar which I've amended it to. Thanks for pointing this out.
Lauren says
Hey VJ
My partner and I cooked this tonight and while the flavors were really yummy for some reason our sauce turned out so watery. We can't figure out why. I followed the instructions step by step. The only thing I can think of is I bought the cheapest Coconut cream and to me it was quite watery and not as thick as a more expensive brand. Could this be the reason?
VJ cooks says
Hmm, I use Own Brand (cheap) coconut cream and it worked out, but perhaps you just had a bad can...? The sauce thickens while simmering so you could leave it a little longer before adding the meatballs.
Kat Marshall says
This recipe is a total keeper. We like things on the less spicy side so went for yellow curry paste. We have not acquired an interest in Thai food. Thanks so much.
Kat Marshall says
'Now' Acquired an interest in Thai food.
Judy Hill says
This is delicious. I have made it several times now - twice with the pork meatballs and the next time I cooked fish and used the curry sauce as a base. Clean plates every time!
VJ cooks says
Oh yum that sounds delicious.