This is a pretty healthy, flavour packed dish that at first glance looks like a lot of work and ingredients but as long as you have a food processor, you’ll be fine! I often make up a batch and freeze half the meatballs and half the sauce to save for another day. I first saw it on the BBC’s Saturday Kitchen and it’s Bill Grainger’s recipe. I have adapted it slightly and I make it milder cos Dave doesn’t like spicy food so much.
For the meatballs:
500g Pork mince
1 tsp fresh ginger, finely chopped
1 red onion, halved
fresh coriander, chopped
1 egg
handful of breadcrumbs
For the sauce
1 tsp fresh ginger finely chopped
2-3 tsp of thai red curry paste
1 tin of half fat coconut milk
250ml-300ml chicken stock
4-6 tomatoes cut into chunks
fresh coriander, finely chopped to serve
Preheat your oven at 200 degrees celcius. Put the pork mince into your food processor with the onion, ginger, bread crumbs and coriander. Whiz these up until the onion is chopped finely and the meat seems to ‘merge’ with the other ingredients – this should only take a minute or two. Add the egg to bind the mixture then using your hands, form the mixture into meatballs. At this point I put half into a tupperware container to freeze. Place the meatballs on a greased baking tray and into the oven to bake for 15-20 mins until golden. Meanwhile, put the ginger and curry paste in a large frying pan and heat gently. Add the chopped tomatoes and then the coconut milk and chicken stock to reduce. When the meatballs are baked, add them to the sauce and leave them to simmer for 10-15 minutes. Serve the meatball curry with steamed basmati rice and sprinkle with the fresh coriander – delicious!
