5-ingredient curried pork meatballs with rice

Based on 54 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

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!