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November 17, 2010 / amyjmcintosh

Pork meatballs

Red wine and chocolate; steak and mustard; toast and Vegemite; Romeo and Juliet – some things belong together, but that doesn’t mean we can’t occasionally challenge convention. Take meatballs, for example. They go together beautifully with lashings of garlic-infused tomato sauce, but who’s to say we can’t throw caution to the wind and team them with something different, like curry sauce?

Pork meatballs with curry sauce

Spicy is good.

Introducing organic pork meatballs with curry sauce. Yet another brilliant recipe from one of my favourite cooks, Bill Granger. This recipe is proof in the pudding that sometimes it’s good to throw tradition out the window. Organic pork mince is a refreshing substitute for beef mince, and curry sauce is like a breath of spring when teamed with meatballs. Just make sure you buy organic pork as the factory-farmed pork is the source of much misery for our beautiful pigs.

This is one of those clever mid-week meals you can cook with your eyes closed (well, almost). It also freezes well, so you can cook up a big batch and defrost as needed. I haven’t used massaman curry paste in this dish as yet. I just use whatever is in the fridge, be it green curry paste or madras, for example. I found there wasn’t enough sauce, so I recommend adding extra coconut milk, stock or tinned tomatoes to help create more liquid.

Bill Granger’s Pork Meatballs with Curry Sauce
Serves 4-6

For the meatballs:
600g (1lb 5 oz) minced (ground) pork
1 onion, grated
1 egg, lightly beaten
55g (2oz) fresh white breadcrumbs
1 long red chilli, seeded and finely chopped
2 tsp grated fresh ginger
1 tsp garam masala
2 tbs chopped fresh coriander (cilantro)
sea salt
freshly ground black pepper
1 tbs grapeseed oil (or other lightflavoured oil)

For the curry sauce:
3 tbs massaman curry paste
2tsp grated fresh ginger
4 tomatoes, chopped
200ml (7fl oz) coconut milk
200ml (7fl oz) chicken stock
1 tbs lemon juice
2 tsp brown sugar

To serve:
a handful of cashew nuts, lightly toasted and finely chopped
2 tbs chopped fresh coriander
steamed rice (cooked in a rice steamer – possibly the best thing you’ll ever buy)

Pre-heat the oven to 220°C (425°F, gas mark 7). To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands. Shape into small balls.

Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 15-20 mins, or until golden.

To make the curry sauce, heat a large frying pan over medium heat. Add the curry paste and ginger and cook, stirring, for 1 min. Add the tomatoes and cook, stirring occasionally, for another 2-3 mins. Add the coconut milk and stock and bring to the boil. Reduce the heat to low and leave to simmer for 5 mins. Add the meatballs, stir carefully to coat and then simmer in the sauce for 20 mins. Gently stir in the lemon juice and brown sugar.

Garnish with the cashew nuts and coriander and serve over steamed rice.

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