Bill Granger’s pork meatballs Recipe

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serves:

4-6

Skill:

medium

Total Time:

01:10

Prep:

00:15

Cooking:

00:55

Chilli and coriander pork meatballs in a tasty coconut and lemon Thai curry sauce work really well in this Bill Granger recipe.

Ingredients

  • 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
  • 3-4tbsp 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.

More Recipe Ideas

Top Tip

<strong>Bill's tip:</strong> 'When shaping the meatballs, I find that wetting my hands first makes this easier.'