Best 4 Pork Balls In Curry Sauce Recipes

PORK BALLS IN CURRY SAUCE

Steps:

• Combine ground pork, bread crumbs, egg, onion and salt.
• Shape into 1 1/2-inch balls (about 30).
• Heat oil in a fry pan.
• Add half pork balls and cook, shaking pan to brown all sides.
• Remove browned balls from pan and repeat with remainder.
• Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
• Add red peppers, curry powder and ginger; cook and stir about 1 minute.
• Add onions, garlic, vinegar, tomato sauce, sugar and chicken broth; stir to blend and bring to a boil.
• Add pork balls; cover; reduce heat and simmer for 45 minutes.
• Push balls to one side and stir in sour cream; carefully mix sauce and balls.
• Serve with noodles or rice, if desired and fresh herbs scattered to garnish.

MEATBALLS WITH JAMAICAN-STYLE CURRY

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

PORK BALLS IN CURRY SAUCE

Steps:

• Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30).
• Heat oil in a fry pan.
• Add half pork balls and cook, shaking pan to brown all sides.
• Remove browned balls from pan and repeat with remainder.
• Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
• Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil.
• Add pork balls; cover; reduce heat and simmer for 45 minutes.
• Push balls to one side and stir in sour cream; carefully mix sauce and balls.

THAI GREEN CURRY MEATBALLS

Steps:

• Place pork in a medium bowl.
• Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
• Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
• Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
• Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
• Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.