Pork Balls In Curry Sauce Recipes

Steps:

• Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
• Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
• Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
• Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
• DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.

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.

Steps:

• Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
• Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
• Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
• In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
• Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
• Garnish with cilantro if desired.

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.