It is such a good meal and so easy to make. I love that Thai influence on our cooking.
Instead of pork this would also work well with minced turkey, or chicken, or beef. You could make it with a simple tomato sauce but I love the curry taste.The pork with apple and cider is my take on the popular combination of pork and apple sauce. I like the breadcrumbs on top and you could add oats or nuts if you want more texture. The shoulder is a delicious cut and good value. Your butcher will trim and dice it for you. You could, if you like, use pork chops but if you do take care as they will cook faster. I like this with cider but I do notice the huge increase in Irish craft beers around the country and one of them would be well worth trying.
Happy cooking
Pork Meatballs with Coriander and Coconut Milk
Serves 6
750g lean minced Quality Assured pork
1 onion, very finely chopped
1 egg, lightly beaten
50g breadcrumbs
1 red chilli, deseeded and finely chopped
1 tsp garam masala
6cm piece fresh ginger, peeled and finely chopped
4 tbsp fresh coriander, chopped
1 tbsp rapeseed oil
2 tbsp curry paste
400g fresh tomatoes (about 4 large), chopped
400ml can coconut milk
2 tbsp lemon juice
1 tbsp flaked almonds, toasted
Steamed rice, to serve
Salt and freshly-ground black pepper
- Heat the oven to Gas Mark 7, 220°C (425°F).
- Put the mince, onion, egg, breadcrumbs, chilli, garam masala, half the ginger and half the coriander in a bowl. Season with a little salt and black pepper. Mix well then shape into 18 even sized balls approximately 4cm in diameter. Put the meatballs in a large roasting tin and drizzle over the oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.
- While the meatballs are cooking make the sauce. Heat a frying pan and add the curry paste and remaining ginger. Cook for a minutes, stirring all the time. Then add the tomatoes and continue to cook for 2-3 minutes. Add the coconut milk and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
- Pour the sauce over the meatballs, mix well. Return them to the oven and cook for another 20 minutes. Just before serving stir in the lemon juice and scatter over the remaining coriander and the almonds. Serve 3 meatballs per serving with steamed rice.