5-ingredient curried pork meatballs with rice

Based on 11 ratings
Devan

Devan

Editor

“I would never say no to a meatball, especially when paired with curry and made mini. A little bit spicy, depending on the curry paste you use, this recipe is ready to plug and play with a few easy swaps that change up the flavor with little effort: Use ground chicken or turkey instead of pork, try swapping in green or yellow curry paste for the red, toss in some chickpeas, and serve with your favorite kind of rice or another grain like spelt or farro.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
225 g ground pork
2 tbsp red curry paste
egg
20 g cilantro
200 jasmine rice
750 ml water
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • 2 pots
  • tongs
  • frying pan
  • spatula

Nutrition per serving

Cal
733
Protein
31 g
Fat
29 g
Carb
85 g
  • Step 1/4

    Finely chop half of the cilantro and place in a large bowl. Add ground pork, half of the curry paste, and egg. Combine with your hands until thoroughly mixed—don’t worry about over-mixing here. Season with salt and pepper. Use a spoon to roll the meat into small meatballs, about the size of a gumball. Chill in the fridge for approx. 10 min.
    • 20 g cilantro
    • 225 g ground pork
    • 1 tbsp red curry paste
    • egg
    • salt
    • pepper
    • cutting board
    • knife
    • bowl

    Finely chop half of the cilantro and place in a large bowl. Add ground pork, half of the curry paste, and egg. Combine with your hands until thoroughly mixed—don’t worry about over-mixing here. Season with salt and pepper. Use a spoon to roll the meat into small meatballs, about the size of a gumball. Chill in the fridge for approx. 10 min.

  • Step 2/4

    Meanwhile, bring two thirds of the water and all the rice to a boil in a covered pot over medium-high heat. Once boiling, uncover, and reduce heat to medium until rice is cooked. Remove from heat, fluff with a fork, re-cover, and set aside.
    • 500 ml water
    • 200 jasmine rice
    • pot

    Meanwhile, bring two thirds of the water and all the rice to a boil in a covered pot over medium-high heat. Once boiling, uncover, and reduce heat to medium until rice is cooked. Remove from heat, fluff with a fork, re-cover, and set aside.

  • Step 3/4

    Bring a small pot of water to a simmer. Use tongs to add the meatballs one at a time and let cook just until they hold their shape and no pink shows, approx. 5 min. In a frying pan over medium heat, add some oil and fry the meatballs until brown on all sides, approx. 8 min. Remove and set aside.
    • 250 ml water
    • vegetable oil (for frying)
    • tongs
    • pot
    • frying pan

    Bring a small pot of water to a simmer. Use tongs to add the meatballs one at a time and let cook just until they hold their shape and no pink shows, approx. 5 min. In a frying pan over medium heat, add some oil and fry the meatballs until brown on all sides, approx. 8 min. Remove and set aside.

  • Step 4/4

    Add the remaining curry paste to the frying pan. Once it starts to stick to the pan, add remaining water and use a spatula to scrape up any bits from the pan. Let boil and reduce, approx. 5 min. Transfer meatballs to the pan and coat gently with the sauce. Serve meatballs and curry sauce with warm rice and garnish with remaining cilantro. Enjoy!
    • 1 tbsp red curry paste
    • spatula

    Add the remaining curry paste to the frying pan. Once it starts to stick to the pan, add remaining water and use a spatula to scrape up any bits from the pan. Let boil and reduce, approx. 5 min. Transfer meatballs to the pan and coat gently with the sauce. Serve meatballs and curry sauce with warm rice and garnish with remaining cilantro. Enjoy!