Bill Granger's pork meatballs
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Chilli and coriander pork meatballs in a tasty coconut and lemon Thai curry sauce work well in this Bill Granger recipe.
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Serves: 4-6
Ingredients
Bill's tip: 'When shaping the meatballs, I find that wetting my hands first makes this easier.'
For the meatballs
- 600g (1lb 5 oz) minced (ground) pork
- 1 onion, grated
- 1 egg, lightly beaten
- 55g (2oz) fresh white breadcrumbs
- 1 long red chilli, seeded and finely chopped
- 2tsp grated fresh ginger
- 1tsp garam masala
- 2tbsp chopped fresh coriander (cilantro)
- Sea salt
- Freshly ground black pepper
- 1tbsp grapeseed oil (or other lightflavoured oil)
For the curry sauce
- 3tbsp massaman curry paste
- 2tsp grated fresh ginger
- 4 tomatoes, chopped
- 200ml (7fl oz) coconut milk
- 200ml (7fl oz) chicken stock
- 1tbsp lemon juice
- 2tsp brown sugar
To serve
- 34tbsp cashew nuts, lightly toasted and finely chopped
- 2tbsp chopped fresh coriander (cilantro)
- Steamed rice
Method
- Pre-heat the oven to 220°C (425°F/gas mark 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.
- Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 15-20 mins, or until golden.
- To make the curry sauce, heat a large frying pan over medium heat. Add the curry paste and ginger and cook, stirring, for 1 min. Add the tomatoes and cook, stirring occasionally, for another 2-3 mins. Add the coconut milk and stock and bring to the boil. Reduce the heat to low and leave to simmer for 5 mins. Add the meatballs, stir carefully to coat and then simmer in the sauce for 20 mins. Gently stir in the lemon juice and brown sugar.
- Garnish with the cashew nuts and coriander and serve over steamed rice.
Buy Bill Granger's Feed Me Now from Amazon Published by www.quadrille.co.uk www.bills.com.au
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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