Pork Meatballs With Curry Sauce

Name: Pork Meatballs With Curry Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4-6

30 mins
easy
4-6

Recipe by

Saturday Kitchen

Ingredients

MEATBALLS
600g (1lb 5 oz) minced pork
1 onion, grated
1 egg, lightly beaten
50g (2oz) fresh white breadcrumbs
1 long red chilli, seeded and finely chopped
2 tsp grated fresh ginger
1 tsp garam masala
2 tbsp chopped fresh coriander
sea salt
freshly ground black pepper
1 tbsp grapeseed oil
CURRY SAUCE
3 tbsp massaman curry paste
2 tsp grated fresh ginger
4 tomatoes, chopped
200ml (7floz) coconut milk
200ml (7floz) chicken stock
1 tbsp lemon juice
2 tsp brown sugar
To serve
3-4 tbsp cashew nuts, lightly toasted and finely chopped
2 tbsp chopped fresh coriander (cilantro)
Steamed basmati rice

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Introduction

Australian by birth, Bill Granger is well known for his eclectic and simple dishes, having a string of restaurants in Australia and Japan, and has recently opened his first UK restaurant, Granger’s & Co, in Westbourne Grove, London.

Method

Preheat the oven to 220°C (425°F/Gas 7).
To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands.
Shape into small balls - wet your hands first to make this easier.
Put the meatballs in a large roasting tin, drizzle with oil and then toss gently.
Bake in the oven for 15-20 minutes, or until golden.
Meanwhile to make the curry sauce, heat a large frying pan medium heat.
Add the curry paste and ginger and cook, stirring, for 1 minute.
Add the tomatoes and cook, stirring occasionally, for another 2-3 minutes.
Add the coconut milk and stock and bring to the boil.
Reduce the heat to low and leave to simmer for 5 minutes.
Add the meatballs, stir carefully to coat and then simmer in the sauce for 20 minutes.
Gently stir in the lemon juice and brown sugar.
Garnish with the cashew nuts and coriander and serve over steamed rice.