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Time: 1 hr 

Serves: 4 

Difficulty: 2.5/5

Alternate Option: Use dumplings instead of meatballs for an equally banging meal

Recipes like this have been popping up all over my Instagram recently, so I thought it was time to satisfy the craving and make a homemade version. This recipe uses pork mince to make some Thai inspired meatballs, but if you’re vegetarian or tight on time you can trade the meatballs for dumplings! The ingredient list is pretty lengthy though so feel free to make swaps if you don’t have anything on hand. Despite this, everything comes together really quickly and is very simple to cook. Serve up on rice with a fresh cucumber salad and enjoy!

Ingredients 

Meatballs

Approx. 800g Pork Mince 

• 1 carrot (grated)
• 1 onion (finely chopped)
• 4 cloves garlic (finely chopped)
• 1 egg
• 8 mint leaves (finely chopped) 
• 2 tsp ground coriander 
• 1 tsp ground cloves
• 2 tsp ground ginger
• 2 Tbsp green curry paste (any flavour curry paste would work, just use what you have!)
• 1 Tbsp crushed fresh ginger
• 2 tsp fish sauce 
• 2 Tbsp soy sauce
• Generous pinch of salt & pepper
• Oil to fry (this does not got into the meatball!)

Curry Sauce 

• ½ jar of panang curry paste 
• 2 garlic cloves (finely chopped) 
• 2 tsp crushed fresh ginger 
• 400mL can coconut milk
• 1 cup chicken stock (vegetable stock would work too!)
• 2 Tbsp lemon juice 
• 1 Tbsp soy sauce 
• 1 tsp fish sauce 

Method

1. Preheat a large frying pan over medium heat and add a glug of oil to the pan.
2. To make the meatballs, mix all of the meatball ingredients together in a large bowl until fully combined. 
3. Once your pan is hot, roll your mixture into golf ball sized meatballs and place into the pan to brown. You should get approx. 14 meatballs out of this much mince. 
4. Cook the meatballs for about 10 mins on each side, or until they are easy to flip over and have a nice brown crust on each side. They don’t have to be completely cooked through as they will be cooked in the curry sauce later on. Note that you may need to cook these in batches.
5. Once all the meatballs are cooked, place them aside and get started on the curry sauce.
6. Begin the sauce by adding the curry paste, garlic, and ginger to the frying pan the meatballs were cooked in and cook for 3 mins or until fragrant.
7. From here, add the coconut milk, stock, lemon juice, soy sauce and fish sauce. Whisk until completely combined.
8. Add the meatballs back into the pan with the sauce, bring to a simmer over a medium-low heat, and cook for 25 mins until the sauce begins to thicken and the meatballs cook through.

If you are using dumplings, cook according to packet instructions, and add to the curry sauce for the final few minutes of cooking :)

Serve with rice and something fresh like a cucumber salad. Enjoy!