prep time
15-20 mins.cook time
20-30 mins.Ingredients
Meatballs:
1 lb. Niman Ranch ground pork
½ cup panko bread crumbs
2 cloves garlic, minced
2 tsp ginger, minced
1 egg
1 tsp Spiceology Thai Lime Sriracha Blend
2 tbsp cilantro, chopped
½ medium onion, chopped
Red Curry Sauce ingredients:
1 tbsp vegetable oil
2 cloves garlic, minced or microplaned
1 tsp ginger, minced or microplaned
2 tbsp red curry paste
1 cup coconut milk
1 tbsp Spiceology Thai Lime Sriracha Blend
1 tbsp cilantro, chopped
1 tbsp lime juice
Cooking Instructions
Meatballs:
- Saute the onion in 1 tbsp vegetable oil until soft. Cool fully, and put in bowl with the rest of the ingredients. You can Microplane rather than mince the garlic and ginger.
- Form into 1" meatballs and cook over medium heat in a cast-iron skillet in 1 tbsp vegetable oil until they are brown on all sides.
- If they aren't yet 160F in the center, finish in the oven at 350.
- While meatballs are cooking, make curry sauce and jasmine rice (by package directions).
Red Curry Sauce:
- Heat oil over medium heat.
- Add the garlic and ginger and stir constantly for a minute.
- Whisk in the red curry paste.
- Slowly whisk in the coconut milk, and continue whisking until the mixture thickens.
- Stir in the rest of the sauce ingredients until well combined.
- Reduce heat to medium-low and simmer a few minutes until sauce thickens.
Put a scoop of cooked jasmine rice on a plate, top with meatballs and sauce and chopped cilantro for garnish.
More Recipes Like This
